Thailand / Main
Pad Thai
This is a family recipe, so it may not be accurate. It is still delicious, though.
Ingredients
- rice noodles, 225 g1/2 lb
- fish sauce, 60 ml1/4 cup
- white vinegar, 50 ml; or rice vinegar3+ tbsp
- tamarind juice, 1/4 cup plus 1 tbsp75 ml
- palm sugar, 1/4 cup plus 1 tbsp; or granulated sugar75 ml
- vegetable oil, 60 ml4 tbsp
- garlic, chopped2 clove
- dried red chili pepper flakes, 30 ml; or to taste2 tbsp
- shrimp, tofu, chicken, squid, or beef, 225 g; or a combination thereof1/2 lb
- assorted vegetables, e.g. shredded carrots, white onions, red or green peppers
- eggs2
- green onions, chopped4
- bean sprouts, 340 g3/4 lb
- peanuts, 175 ml; chopped; unroasted3/4 cup
- lime wedge, garnish
- cilantro leaves, garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Soak the noodles in warm water for about 20 minutes and strain. Alternatively, pour boiling water over the noodles and let them sit for 7 minutes.)
Mix the fish sauce with the vinegar, sugar and tamarind juice together in a small bowl.
Heat the vegetable oil in a wok on high, and brown the chopped garlic and chili peppers for a minute.
Cook the meats/tofu in oil, until they are browned (6–8 minutes).
Add assorted veggies and cook until tender.
Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.
Serve on a large plate or bowl. Garnish with chopped peanuts and, optionally, chopped cilantro or coriander and a wedge of lime.
