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PAD THAI Recipe

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This recipe for PAD THAI is from Reiter-Evans Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 handfuls dried thin rice sticks
2 small bunches chives or green onions
2 teaspoons salt
1 shallot or ¼ onion minced
2 eggs
4 ounces tofu
4 shrimp, peeled and deveined (optional)
2 teaspoon salted radish
pinch chili flakes
2 handfuls bean sprouts
2 tablespoons crushed roasted peanuts

Sauce
2 tablespoons palm sugar
1 tablespoon white sugar
2 tablespoons tamarind water
2 tablespoon fish sauce

Vegetarian Sauce
2 tablespoons soy sauce
4 ½ tablespoons tamarind water
5 tablespoons palm sugar
2/3 tablespoon white sugar
1/2 teaspoon salt
Directions:
Directions:
Soak noodles in cold water for about 1 hour until soft. Drain.

Mix sauce ingredients together in a sauce pan and simmer until sugars dissolve. Chop chives into 2-inch pieces.

Heat oil in a wok or large pot over medium heat. Fry shallots until fragrant and light brown. Crack in eggs and stir. Mix in tofu, shrimp (if using), chili flakes and radish. Stir fry until tofu is heated through. Add noodles. Turn up heat and stir fry until noodle and translucent and brown in color. Add the sauce and stir for a few moments. Finally add the bean sprouts and chives and cook for 30 more seconds.

To serve, top with crushed peanuts, additional chives, bean sprouts, lime wedges and chili flakes.
Number Of Servings:
Number Of Servings:
1-2

 

 

 

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