Pad Thai
Pad Thai recipe with shrimp and tofu! Pad Thai has been requested by several people and I'm so happy to finally have a recipe I love. Use this pad Thai recipe to make chicken pad thai or vegetarian tofu pad thai.
Ingredients
| For sauce: | ||
| Tamarind juice | 1/4 Cup (4 tbs) | |
| Fish sauce | 2 Tablespoon | |
| Palm sugar/Brown sugar | 1 1/2 Tablespoon | |
| Soy sauce | 1 Teaspoon | |
| Other ingredients: | ||
| Rice stick noodles | 8 Ounce | |
| Vegetable oil | 2 Quart , divided | |
| Minced garlic | 1 Tablespoon | |
| Shallot | 1 Small , thinly sliced | |
| Shrimp | 12 Medium , peeled and deveined | |
| Dried shrimp | 1 Teaspoon (optional) | |
| Chili flakes | 2 Teaspoon | |
| Garlic chives | 3 Ounce , cut into 1 inch lengths (1 bunch) | |
| Mung bean sprouts | 2 1/2 Cup (40 tbs) | |
| Roasted salted peanuts | 1/2 Cup (8 tbs) | |
| Lime | 1 , cut into wedges (for serving) | |
| Eggs | 2 , unbeaten |
Directions
GETTING READY:
Soak noodles in a large bowl with hot water for 20 minutes. Ensure it is less tender than al dente state.
MAKING:
In a large bowl, combine tamarind juice, fish sauce, palm sugar, soy sauce and whisk well.
Heat a large wok with half of oil and sauté garlic and shallots in it until golden brown.
Add eggs and stir for 15 seconds.
Add remaining oil, shrimp and cook for 60 seconds until it turns pink on the edges.
Add dried shrimp, chilli flakes, sauce and drained noodles. Stir fry for the ingredients to combine.
Cook for 5 minutes and fold in chives, half of peanuts and half od bean sprouts.
Cook until chives are wilted.
Garnish with remaining peanuts, sprouts and lime wedge.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 3126Calories from Fat 2869
% Daily Value*
Total Fat 325 g500%
Saturated Fat 42 g210%
Trans Fat 0 g
Cholesterol
Sodium 613 mg25.54%
Total Carbohydrates 49 g16.3%
Dietary Fiber 2 g8%
Sugars 5 g
Protein 15 g30%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
