Ingredients: |
Ingredients: FOR EACH SERVING:
1/4 cup sugar
1/4 cup fish sauce
1 tbls tamarind concentrate with water added to make 1/4 cup
1/4 cup Sriracha sauce,, chili sauce with the rooster on it
1 egg, lightly beaten
3/4 cup raw shrimp
1 tbls sliced shallot
1 cup of cole slaw mix soaked in salt for an hour, rinsed well
1/4 cup firm tofu, diced
1/4 pkg rice stick noodles (mei fun)
1/4 cup + 2 Tbls water
1 cup bean sprouts, optional
1/4 cup fresh chives, cut in 1 inch pieces
1 tbls sugar
2 tbls roasted peanuts, chopped
vegetable oil for frying
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Directions: |
Directions: In a small sauce pan put 1/4 cup sugar, fish sauce, tamarind mixture and sriracha sauce. Cook on low until sugar is dissolved then increase heat until sauce begins to boil, then immediately remove from heat and set aside. This sauce can be made ahead and kept in the fridge for up to one week.
Soak the rice stick noodles in warm water for about 15 minutes, leave in water until you are ready to use.
Heat 1 tablespoon of oil in a wok at med high heat. Add egg and cook it quickly, scrambling it into small pieces. Remove and set aside.
Add 2 tablespoons of oil to the wok and add the shrimp. Cook until done and remove from wok.
Add 1 tablespoon of oil to wok. Add shallot, cole slaw and tofu and fry until aromatic. Increase the heat and add a handful of the soaked rice noodles and the 1/4 cup + 2 tablespoons of water. Stir fry for about 5 minutes until the noodles start to get soft.
Add 1/4 cup of the pad thai sauce and egg, bean sprouts, chive and shrimp. Sprinkle with 1 tablespoon of sugar and stir fry another 1 to 2 minutes until everything is blended.
Turn off heat and transfer to a serving plate. Top with peanuts, fresh lime, and more bean sprouts if desired. Serve Thai chili powder, sugar and crushed peanuts at the table on the side. |
This recipe for Pad Thai is from