Pad Thai ( ผัดไทย ) noodle-based Thai dish.
- ½ pound (225g) of rice noodles
- ¼ cup (60mL) fish sauce
- ¼ cup and 1 tablespoon (75mL) white vinegar (or rice vinegar)
- ¼ cup and 1 tablespoon (75mL) tamarind
- ¼ cup and 1 tablespoon (75mL) palm sugar (or coconut sugar or granulated sugar)
- 4 tablespoons (60mL) vegetable oil
- 2 cloves garlic (chopped)
- 2 tablespoons (30mL) dried red chili pepper flakes (or to taste)
- ½ pound (225g) of shrimp, tofu, perhaps squid if perfered
- assorted vegetables (e.g. shredded carrots, white onions, red or green peppers)
- 2 eggs
- 4 chopped green onions
- ¾ pound (340g) of bean sprouts
- ¾ cup (175mL) chopped unroasted peanuts
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 cilantro and a wedge of lime.