Pad Thai Recipe: A Popular but Forgotten Dish!
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|Tamarind sauce||1 Tablespoon|
|Plum sugar||1 1/2 Tablespoon|
|Pad thai noodles and other ingredients|
|Dry rice noodles||4 Ounce|
|Bean sprouts||1/3 Cup (5.33 tbs)|
|Fish sauce||1 Tablespoon|
|Brown tofu||1 Tablespoon , diced|
|Ground peanuts||2 Tablespoon|
|Chili powder/Paprika||1/2 Teaspoon|
|Preserved radish||1 Tablespoon|
Soak the rice noodles in water for about 30 minutes at room temperature to make the noodles soft.
In a medium sized mixing bowl, add tamarind sauce, plum sugar, vinegar, fish sauce, sugar, and salt.
Mix with a whisk until everything is well blended together. Put aside.
Pad Thai Shrimp:
Season a wok with oil, preserved radish, and brown tofu.
Stir fry until the aroma begins to permeate the air.
Crack your eggs into the wok, add shrimps, and stir until the shrimps turn a pinkish color.
Add the noodles and a 1/5 of a cup of water, and sauté the noodles till soft.
Add the sauce and sauté everything until the noodles have fully absorbed the sauce.
Next add the ground peanuts, leak, bean sprouts and chili powder, and mix.
Transfer the noodles onto a plate and garnish with a lemon wedge.