RCI-ND.007.0008.001
Pad Thai
This is a family recipe, so it may not be terribly accurate. It still is delicious, though.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- (225g) of rice noodles½ pound
- (60mL) fish sauce¼ cup
- and 1 tablespoon (75mL) white vinegar (or rice vinegar)¼ cup
- and 1 tablespoon (75mL) tamarind¼ cup
- and 1 tablespoon (75mL) palm sugar (or granulated sugar)¼ cup
- (60mL) vegetable oil4 tablespoons
- garlic (chopped)2 cloves
- (30mL) dried red chili pepper flakes (or to taste)2 tablespoons
- (225g) of shrimp½ poundtofu, chicken, squid, or beef (or a combination of the above)
- assorted vegetables (e.g.1 unitshredded carrots, white onions, red or green peppers)
- eggs2 unit
- chopped green onions4 unit
- (340g) of bean sprouts¾ pound
- (175mL) chopped unroasted peanuts¾ cup
Method
1
Soak the noodles in warm water for about 20 minutes and strain. (Time saver: pour boiling water over the noodles and let them sit for 7 minutes.)
2
Mix the fish sauce with the vinegar, sugar and tamarind (optional: lime juice) together in a small bowl.
3
Heat the vegetable oil in the wok on high, brown the chopped garlic and chili peppers for a minute.
4
Cook the meats/tofu in oil, until they are browned (6-8 minutes).
5
Add assorted veggies and cook until tender
6
Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
7
Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
8
Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.
9
Serve on a large plate or bowl. Garnish with chopped peanuts and optionally, chopped