Pad Thai

30 mins
Serves 1
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Directions

  1. 1Dice one shallot, three green onions, and four cloves of garlic.
  2. 2Dice one shallot, three green onions, and four cloves of garlic.
  3. 3Dice one shallot, three green onions, and four cloves of garlic.
  4. 4Cut half a pack of extra-firm tofu into cubes.
  5. 5Cut half a pack of extra-firm tofu into cubes.
  6. 6Cut half a pack of extra-firm tofu into cubes.
  7. 7Grate palm sugar. You can also shave it with a sharp knife.
  8. 8Grate palm sugar. You can also shave it with a sharp knife.
  9. 9Grate palm sugar. You can also shave it with a sharp knife.
  10. 10In a mixing bowl, combine 1/4 cup tamarind paste (or tomato paste and vinegar substitute), 1/4 cup fish sauce, 1 teaspoon chicken bouillon powder, and red chili flakes to taste.
  11. 11In a mixing bowl, combine 1/4 cup tamarind paste (or tomato paste and vinegar substitute), 1/4 cup fish sauce, 1 teaspoon chicken bouillon powder, and red chili flakes to taste.
  12. 12In a mixing bowl, combine 1/4 cup tamarind paste (or tomato paste and vinegar substitute), 1/4 cup fish sauce, 1 teaspoon chicken bouillon powder, and red chili flakes to taste.
  13. 13In a wok with some oil, sauté the shallot and garlic until fragrant.
  14. 14In a wok with some oil, sauté the shallot and garlic until fragrant.
  15. 15In a wok with some oil, sauté the shallot and garlic until fragrant.
  16. 16Add palm sugar and caramelize.
  17. 17Add palm sugar and caramelize.
  18. 18Add palm sugar and caramelize.
  19. 19Pour in the sauce and let it come together. Remove from heat and set aside.
  20. 20Pour in the sauce and let it come together. Remove from heat and set aside.
  21. 21Pour in the sauce and let it come together. Remove from heat and set aside.
  22. 22Add a little more oil to the wok. Add 1 lb of shrimp seasoned with garlic powder and white pepper.
  23. 23Add a little more oil to the wok. Add 1 lb of shrimp seasoned with garlic powder and white pepper.
  24. 24Add a little more oil to the wok. Add 1 lb of shrimp seasoned with garlic powder and white pepper.
  25. 25Spread the shrimp flat in the wok and sauté once it begins cooking around the edges. Cook another 30 seconds and remove to a clean plate.
  26. 26Spread the shrimp flat in the wok and sauté once it begins cooking around the edges. Cook another 30 seconds and remove to a clean plate.
  27. 27Spread the shrimp flat in the wok and sauté once it begins cooking around the edges. Cook another 30 seconds and remove to a clean plate.
  28. 28Add tofu to the wok and cook until golden brown.
  29. 29Add tofu to the wok and cook until golden brown.
  30. 30Add tofu to the wok and cook until golden brown.
  31. 31Strain the rice noodles that have been soaking for 30 minutes, and add them to the wok with the tofu. Add 1/2 cup of water to help the noodles cook before adding the sauce.
  32. 32Strain the rice noodles that have been soaking for 30 minutes, and add them to the wok with the tofu. Add 1/2 cup of water to help the noodles cook before adding the sauce.
  33. 33Strain the rice noodles that have been soaking for 30 minutes, and add them to the wok with the tofu. Add 1/2 cup of water to help the noodles cook before adding the sauce.
  34. 34Pour the sauce into the wok, sauté aggressively, and push everything to the side to create space.
  35. 35Pour the sauce into the wok, sauté aggressively, and push everything to the side to create space.
  36. 36Pour the sauce into the wok, sauté aggressively, and push everything to the side to create space.
  37. 37Crack two eggs into the empty space and scramble them in the pan. Once cooked, mix with the noodles.
  38. 38Crack two eggs into the empty space and scramble them in the pan. Once cooked, mix with the noodles.
  39. 39Crack two eggs into the empty space and scramble them in the pan. Once cooked, mix with the noodles.
  40. 40Add green onions and bean sprouts.
  41. 41Add green onions and bean sprouts.
  42. 42Add green onions and bean sprouts.
  43. 43Add the cooked shrimp and give everything one final mix.
  44. 44Add the cooked shrimp and give everything one final mix.
  45. 45Add the cooked shrimp and give everything one final mix.
  46. 46Garnish with limes, crushed peanuts, chili flakes, and cilantro. Serve and enjoy!
  47. 47Garnish with limes, crushed peanuts, chili flakes, and cilantro. Serve and enjoy!
  48. 48Garnish with limes, crushed peanuts, chili flakes, and cilantro. Serve and enjoy!

Ingredients

  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 3 green onions
  • 3 green onions
  • 3 green onions
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 0.5 pack extra firm tofu
  • 0.5 pack extra firm tofu
  • 0.5 pack extra firm tofu
  • 1 palm sugar
  • 1 palm sugar
  • 1 palm sugar
  • 0.25 cup tamarind paste
  • 0.25 cup tamarind paste
  • 0.25 cup tamarind paste
  • 0.25 cup fish sauce
  • 0.25 cup fish sauce
  • 0.25 cup fish sauce
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon chicken bouillon powder
  • 1 pinch red chili flakes
  • 1 pinch red chili flakes
  • 1 pinch red chili flakes
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 2 tablespoons oil
  • 1 lb shrimp
  • 1 lb shrimp
  • 1 lb shrimp
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 serving rice noodles
  • 1 serving rice noodles
  • 1 serving rice noodles
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 big handful bean sprouts
  • 1 big handful bean sprouts
  • 1 big handful bean sprouts
  • 2 limes
  • 2 limes
  • 2 limes
  • 1 handful crushed peanuts
  • 1 handful crushed peanuts
  • 1 handful crushed peanuts
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro

Equipment

knifecutting boardbox gratermixing bowlmeasuring spoonswokwooden spoontongsplate