Pad Thai | Thailand Recipes

 

4 oz. dried rice noodles
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
2 tablespoons tamarind paste or white vinegar 
2 tablespoons vegetable oil
1 tablespoon minced garlic
6 shrimp, peeled and de-veined
1/4 cup firm tofu, cubed
1 handful bean sprouts (reserve half for serving)
2 scallions, cut into 1" pieces
1 or 2 eggs
2 tablespoons ground roasted peanut, divided
1/2 teaspoon ground dried red chili powder (optional)
1 tablespoon pickled daikon, finely chopped (optional)
Lime slices

Soak the rice noodles in room temperature water until soft (20-25 minutes).  Drain and set aside.

Mix together the fish sauce, sugar, and tamarind paste to make the pad thai sauce.

Heat the vegetable oil over medium heat, add garlic and fry until fragrant.

Add the shrimp, tofu, bean sprouts, and scallion pieces and stir until the prawns are cooked.

Crack the egg(s) straight into the wok; stir rapidly until scrambled.

Add the drained noodles and half the pad thai sauce, half the ground roasted peanuts, ground dried red chili powder, and pickled white radish, if using. Mix everything together and keep frying until the noodles become soft and translucent.  If the noodles are not fully cooked yet, add a splash of water and cook until done.  Taste and adjust for seasoning with additional pad thai sauce.

Serve with the lime slices, reserved bean sprouts, roasted ground peanuts, ground dried chili powder, and additional sugar if you like.