• Pad Thai

    Pad Thai
    1/2 package Thai rice noodles
    1/2 pound shrimp, peeled and deveined
    1 1/2 cup bean sprouts
    thai1 1/2 cup scallions, sliced
    2 tablespoon cooking oil
    1 minced shallot
    1/3 cup extra firm tofu
    1/2 lime
    2 tablespoons peanuts
    1/2 teaspoon ground dried chili pepper
    3 cloves minced garlic
    1 egg
    1/4 cup fish sauce
    1/4 cup sriracha chili sauce
    2 tablespoons tamarind paste
    1/4 cup palm sugar or dark brown sugar


    Pad Thai Sauce

    Heat a saucepan over medium high heat for 5 minutes. Add the fish sauce, and allow it to sear and boil for 1 minute. Reduce the heat to medium and add the sriracha, tamarind and sugar. Simmer for 10 minutes, or until slightly thickened. Set aside and keep warm. You’ll likely have more than you need, and that’s alright – this sauce stores very well in an airtight container or jar, and will keep for several weeks.

    Next, soak the dry noodles in lukewarm or room temperature water while preparing the other ingredients. By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy.

    Julienne tofu and cut into 1 inch long matchsticks. When cut, the super firm tofu/pressed tofu should have a mozzarella cheese consistency.

    Cut the scallions into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.


    Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok.  Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible at this point.

    Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add 2-3 tablespoons of the sauce, and the chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.

    Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Add bean sprouts. The noodles should be soft, dry and very tangled.

    Serve hot with a wedge of lime on the side, raw scallions and raw bean sprouts on top.

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