Pad Thai

Name: Pad Thai
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 bundle rice noodles; 1 lb shrimp; 1 tsp granulated garlic; 1 tsp white pepper; 1/2 pack firm tofu cubed; 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 powder; 1-2 tsp chili flakes; 1 cup bean sprouts; 2 egg; lime; roasted peanut crushed

Serves 2

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Pad Thai

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Serves 2

Directions

1Soak rice noodles in room temperature water.
2Chop tofu, shallots, green onions, and garlic. Shave palm sugar.
3Season shrimp with granulated garlic and white pepper.
4In a pan with oil, cook shallots and garlic until lightly golden.
5Add palm sugar, tamarind paste, fish sauce, and chicken bouillon to the pan, heat until combined, then remove and set aside.
6Cook shrimp in the pan until pink around the edges, flip, cook 30 seconds more, then remove.
7Cook cubed tofu in the pan until golden.
8Strain soaked noodles and pour boiling water over them for a head start.
9Add noodles to the pan with the tofu, pour in the sauce, and saute.
10Add green onions and bean sprouts, then push contents to the side and scramble the eggs in the empty space.
11Toss the shrimp back in and saute everything together.

Ingredients

1 bundle rice noodles
1 lb shrimp
1 tsp granulated garlic
1 tsp white pepper
1/2 pack firm tofu, cubed
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 powder
1-2 tsp chili flakes (optional)
1 cup bean sprouts
2 egg
lime (optional)
roasted peanut, crushed (optional)

Equipment

sharp knifepan

Tips

If you cannot find tamarind paste, substitute with 2 Tbsp tomato paste and 1 Tbsp vinegar.
The sauce can be made ahead of time and kept in the fridge.
Palm sugar can be substituted with brown sugar.
Soaking the rice noodles in room temperature water prevents them from being mushy on the outside and hard on the inside.
Serve topped with crushed roasted peanuts, green onion, chili flakes, and lime wedges.

Pad Thai

Serves 2

facebook.com

Pad Thai

facebook.com

Serves 2

Directions

1Soak rice noodles in room temperature water.
2Chop tofu, shallots, green onions, and garlic. Shave palm sugar.
3Season shrimp with granulated garlic and white pepper.
4In a pan with oil, cook shallots and garlic until lightly golden.
5Add palm sugar, tamarind paste, fish sauce, and chicken bouillon to the pan, heat until combined, then remove and set aside.
6Cook shrimp in the pan until pink around the edges, flip, cook 30 seconds more, then remove.
7Cook cubed tofu in the pan until golden.
8Strain soaked noodles and pour boiling water over them for a head start.
9Add noodles to the pan with the tofu, pour in the sauce, and saute.
10Add green onions and bean sprouts, then push contents to the side and scramble the eggs in the empty space.
11Toss the shrimp back in and saute everything together.

Ingredients

1 bundle rice noodles
1 lb shrimp
1 tsp granulated garlic
1 tsp white pepper
1/2 pack firm tofu, cubed
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 powder
1-2 tsp chili flakes (optional)
1 cup bean sprouts
2 egg
lime (optional)
roasted peanut, crushed (optional)

Equipment

sharp knifepan

Tips

If you cannot find tamarind paste, substitute with 2 Tbsp tomato paste and 1 Tbsp vinegar.
The sauce can be made ahead of time and kept in the fridge.
Palm sugar can be substituted with brown sugar.
Soaking the rice noodles in room temperature water prevents them from being mushy on the outside and hard on the inside.
Serve topped with crushed roasted peanuts, green onion, chili flakes, and lime wedges.