Ingredients: |
Ingredients: Sauce
4 T tamarind juice (tamarind is found at Asian stores…you soak it then squeeze it out. You can also substitute 2 T ketchup and 1 T rice wine vinegar)
2 T fish sauce (found in the Asian section of the market) or soy sauce (I use soy sauce ‘cause as much as a I love Thai food, I don’t like fish sauce)
4 ½ T palm sugar or 5 T brown sugar
1 T rice wine vinegar
For 2 servings of Pad Thai
1 – 2 T vegetable oil
2.5 oz Thai rice noodles
small clove garlic, minced (optional)
small shallot, minced
1 ½ cups (total) of shrimp, chicken, pork, tofu, and/or sliced veggies (choose your favorite combination!)
¼ red chili flakes (optional)
1 egg
handful of bean sprouts
2 green onions, cut into 2” pieces
2 T chopped peanuts
2 cilantro sprigs
2 lime wedges
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Directions: |
Directions:Combine all sauce ingredients and boil over low heat until thick. The sauce can be refrigerated for up to one week.
Soak rice noodles in water for about 20 minutes until just tender. Drain and toss with a little oil to prevent the noodles from sticking together. Set aside.
Heat wok or large pan over medium high heat and add 1T oil. When hot, quickly stir fry garlic (if using) and shallot. Add combo of veggies and meat stirred until just cooked through.
Push ingredients to the side of the wok or pan to make room for the noodles. Add 1 T oil if necessary. When hot, stirred noodles with 2 ½ T of Pad Thai sauce and red pepper flakes (if using) until heated through and well combined. Push to the side of the wok or pan.
Add egg and quickly stir in the middle of the pan until slightly scrambled, then combine all ingredients to the middle of the wok or pan and stir to combine.
Sprinkle with bean sprouts and green onions, stir to combine.
Divide Pad Thai between two bowls and garnish with chopped peanuts, cilantro, and a wedge of lime. |
This recipe for White Girl Pad Thai is from