Pad Thai
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.
