Pad Thai
One of the most popular and well know Thai dishes
Servings: 2 people
Equipment
- Wok
Ingredients
Pad Thai Sauce
- 3 tbsp fish sauce
- 1 tsp dark soy sauce for color
- 2-3 tbsp palm sugar or substitute brown or white sugar
- 1 tbsp tamarind paste
- 1 tbsp rice vinegar
- 1 tbsp fresh lime juice
Other Ingredients
- ½ package rice noodles medium size prefered
- 1 clove garlic minced
- ¼ cup shallots or onion diced
- ½ lb protein of choice shrimp, chicken, pork or beef
- 2 eggs
- 1 cup beansprouts
- ¼ cup peanuts crushed
- ½ cup garlic chives or the green part of scallion cut into 1 inch strips
- 1 lime wedge garnish
Instructions
- Soak rice noodles for 1 hour until pliable
- Prepare Pad Thai sauce by mixing all ingredients and mixing until sugar is disolved. Taste and adjust as needed. You should be able to distinctly taste salty, sour and sweet.
- Heat a small amount of oil in your wok. Add onion and garlic. Saute until slightly softened.
- Add protein of choice and fry until nearly fully cooked.
- Push protein to the side, and add softened noodles. Add half of the prepared sauce. Flip to incorporate the sauce into the noodles, being careful not to stir too much or the noodles will break. If the noodles appear dry, add water a few Tbsp at a time.
- Push the noodles and meat to the side to create and open space in your wok. Add a small amount of oil and crack your eggs into the pan. Break yolks slightly, then fold noodles onto eggs. Let set for 30 seconds without touching.
- Mix everything together and taste. If it needs more flavor, and remaining sauce.
- Remove from heat. Add beansprouts and garlic chives and toss everything together.
- Move to serving plate. Top with a squeeze of fresh lime and crushed peanuts. Serve with lime wedge garnish on the side.