Pad Thai Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pad Thai Sauce
3 tablespoons tamarind juice (paste) concentrate
¼ cup water
¼ cup palm sugar
2 Tbl fish sauce
2 cloves garlic, minced
Pad Thai Stir-Fry Ingredients
8 ounces dried rice stick noodles
5 tablespoons vegetable oil, divided
½ smallish-medium red onion, thinly sliced
2 cloves garlic, minced
½ lb protein (thinly sliced chicken, beef, pork, shrimp, or cubed tofu)
1 egg
1½ cups mung bean sprouts, divided in half
1 cup carrots, julienned (match sticks), divided in half
4 green onions (scallions) cut diagonal in ½ inch segments
¼ cup cilantro, coarsely chopped
½ cup toasted peanuts, chopped
Lime wedges
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Directions: |
Directions:To make pad Thai sauce, heat a small pan on medium low and add the tamarind concentrate, water, palm sugar, fish sauce, and garlic. Cook the sauce until the palm sugar is dissolved. Taste and tweak.
Boil the rice noodles on high heat for 2 minutes then drain immediately, and chill. Noodles should be slightly firmer than al dente. Will finish cooking when fried.
Cut the noodle clump in half. This will make it a lot easier to stir-fry and eat.
In a wok , heat 2 tablespoons of oil on high heat. Add to the pan the protein and cook for 2 minutes. Remove the protein and transfer to a plate or bowl.
Return the pan to heat and add a tablespoon of oil. Allow the oil to heat up and add the onions and stir-fry for one minute then add the garlic and cook for another minute.
Add the noodles to the pan and drizzle with the remaining 2 tablespoons of oil. Stir fry the noodles for two minutes.
Add 3-4 tablespoons of the pad Thai sauce, stir to coat for about a minute.
Add the protein back in and fry for an additional 2-3 minutes, adding more sauce if necessary. You want to add a little bit at a time allowing the noodles and the other ingredients to soak in the sauce.
Move the pad Thai over to one side of the pan. Add the last tablespoon of oil to the bare side then crack an egg over it. Scramble the egg with a wooden spoon and cook for 30 seconds.
Add half the sprouts and half the carrots along with the scallions. Mix and stir-fry everything for 1 more minute, frying everything together.
If the noodle is too firm, continue to stir-fry adding a spoonful of sauce if necessary.
Serve and garnish with remaining julienned carrots, spouts, cilantro, toasted peanuts, chili flakes and a wedge of lime. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Thai food at its finest.
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