Pad Thai Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
8 oz flat rice noodles
3 tbsp oil
3 cloves garlic , minced
8 oz uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
2 eggs
2 C fresh bean sprouts
1 red bell pepper , thinly sliced
6 green onions , chopped
½ C dry roasted peanuts
2 limes
½ C Fresh cilantro , chopped
For the Pad Thai sauce:
3 tbsp fish sauce
1 tbsp low-sodium soy sauce
5 tbsp light brown sugar
2 tbsp tamarind paste (can substitute rice vinegar but not as good)
1 tbsp Sriracha hot sauce , or more, to taste
2 tbsp creamy peanut butter, optional
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Directions: |
Directions:1) Cook noodles according to package instructions, just until tender. Rinse under cold water.
2) Mix the sauce ingredients together. Set aside.
3) Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
4) Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
5) Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
6) Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
7) Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately! |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: Very flavourful with just the right amount of sweet and spicy. One of the best pad thai recipes we've eaten.
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