Pad Thai

Name: Pad Thai
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 bundle rice noodles; 1 lb shrimp; 1 tsp garlic powder; 1 tsp white pepper; 1/2 pack firm tofu; 3 green onion stalk; 1 shallot; 4 clove garlic; 2 tbsp palm sugar; 1/4 cup tamarind paste; 1/4 cup fish sauce; 1 tsp chicken bouillon; 1-2 tsp chili flakes; 1 cup bean sprouts; 2 egg; lime; roasted peanut

Serves 2

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Pad Thai

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Serves 2

Directions

1Soak rice noodles in room temperature water.
2Chop tofu, green onions, shallot, and garlic. Shave palm sugar.
3Season shrimp with garlic powder and white pepper.
4Heat oil in a pan, add shallot and garlic, and cook until lightly golden.
5Add palm sugar, tamarind paste, fish sauce, chicken bouillon, and chili flakes (if using) to the pan and heat until combined. Remove sauce from pan.
6Add oil to the pan, cook shrimp until pink on edges, flip, cook for another 30 seconds, and remove.
7Add tofu to the pan and cook until golden.
8Drain rice noodles and pour boiling water over them, letting them soak for 1 minute before straining.
9Add noodles to the pan with tofu and pour in the sauce, sautéing aggressively.
10Push noodles to the side, crack eggs into the empty space, scramble until set, then mix with noodles.
11Add shrimp back into the pan along with green onions and bean sprouts, sautéing for 1 minute.
12Serve with crushed roasted peanuts, green onion, chili flakes, and lime wedges.

Ingredients

1 bundle rice noodles
1 lb shrimp
1 tsp garlic powder
1 tsp white pepper
1/2 pack firm tofu
3 green onion stalk
1 shallot
4 clove garlic
2 tbsp palm sugar
1/4 cup tamarind paste
1/4 cup fish sauce
1 tsp chicken bouillon
1-2 tsp chili flakes (optional)
1 cup bean sprouts
2 egg
lime (optional)
roasted peanut (optional)

Equipment

panknifespatula

Pad Thai

Serves 2

facebook.com

Pad Thai

facebook.com

Serves 2

Directions

1Soak rice noodles in room temperature water.
2Chop tofu, green onions, shallot, and garlic. Shave palm sugar.
3Season shrimp with garlic powder and white pepper.
4Heat oil in a pan, add shallot and garlic, and cook until lightly golden.
5Add palm sugar, tamarind paste, fish sauce, chicken bouillon, and chili flakes (if using) to the pan and heat until combined. Remove sauce from pan.
6Add oil to the pan, cook shrimp until pink on edges, flip, cook for another 30 seconds, and remove.
7Add tofu to the pan and cook until golden.
8Drain rice noodles and pour boiling water over them, letting them soak for 1 minute before straining.
9Add noodles to the pan with tofu and pour in the sauce, sautéing aggressively.
10Push noodles to the side, crack eggs into the empty space, scramble until set, then mix with noodles.
11Add shrimp back into the pan along with green onions and bean sprouts, sautéing for 1 minute.
12Serve with crushed roasted peanuts, green onion, chili flakes, and lime wedges.