How to Make Pad Thai
Learn how to make traditional Pad Thai with shrimp and tofu. Quick recipe that you can make for lunch or dinner.
How to Make Pad Thai
Ingredients
- 7 oz 200g rice stick noodles
- 3.5 oz 100g shrimps, peeled and cleened
- 4.5 oz 130g extra firm tofu
- 2 tbsp vegetable oil
- 2 garlic cloves
- 2 tbsp pickled radish minced (optional)
- 2 eggs
- 1 tbsp tamarind concentrate
- Lemon/lime
- 3 tbsp Sugar
- 1 tbsp Sriracha optional
- 3 tbsp fish sauce
- ¼ cup 40g roasted peanuts, chopped
- 3 oz 90g bean sprouts
- 1 oz 30g Spring onion
Instructions
- DIRECTIONS1. In a large bowl full of water soak noodles for 1 hour. 2. Make the sauce: I a small bowl combine tamarind paste, 3 table spoons water, fish sauce, sugar and sriracha (optional). Mix well and set aside. 3. Prepare all the ingredients: slice spring onion, dice the tofu, crush garlic cloves, chop the peanuts and mince the pickled radish. Set aside. 4. Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons. Add crushed garlic and chopped pickled radish and stir-fry 1 minute. 5. Add shrimps, stir fry 1-2 minutes. Add tofu, stir fry until tofu and shrimps are golden, about 2-3 minutes. 6. Add the noodles and pour the sauce. Stir-fry 1-2 minutes, if needed and more water. 7. Push ingredients aside, making room in the center of your wok/pan and crack in the eggs. wait 20-30 seconds and scramble the egg. Stir all together. 8. Add half of the sliced spring onions, half of the chopped peanuts, half of the bean sprouts and cook for 1-2 minutes. Turn off heat. 9. Transfer pad Thai to plate, garnish with the remaining spring onions, peanuts and bean sprouts. and garnish with lime/lemon wedges. Notes: • don’t make more than 2 serving in one pan/wok. It will be difficult to cook the noodles. • Instead of white sugar originally use palm sugar. • You can add or substitute one of the proteins with chicken breast.
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