Pad Thai

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Pad-Thai
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A standard Thai rice noodle dish. Using very flavorful ingredients that have become easy to find in your local supermarkets. The Tamarind Juice adds a unique flavor. Enjoy as a meal or as a side dish.

Pad-Thai
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Pad Thai

A standard Thai rice noodle dish. Using very flavorful ingredients that have become easy to find in your local supermarkets. The Tamarind Juice adds a unique flavor. Enjoy as a meal or as a side dish.
Prep Time30 mins
Active Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Seafood, Thai
Keyword: thai rice noodle dish, flavorful ingredients, tamarind juice, unique flavor, meal, side dish, bean sprouts
Yield: 4 Servings.
Author: Deirdre K Todd

Materials

  • 1 (14 oz.) pkg. dried rice noodles; soak dried rice noodles; soak in hot water until limp; drain
  • 3 eggs, beaten, cooked, rolled up, and shredded
  • 1/4 c. vegetable oil, for frying
  • 4 cloves garlic, finely chopped
  • 2 TB ginger, peeled, minced
  • 1 red jalapeno chile, minced
  • 1 1/2 lb. large shrimp, peeled, deveined
  • 4 c. bean sprouts
  • 8 oz. fried tofu, small ¼-inch by 1-inch slices
  • 1/2 bunch garlic chives, chopped

Sauce:

  • 1/4 c. (patis) fish sauce
  • 1/4 c. tamarind juice
  • 2 TB Aloha shoyu
  • 1/2 c. white vinegar
  • 1/4 c. sugar

Garnish:

  • 1 c. ground roasted unsalted peanuts
  • 1/2 c. cilantro leaves, lime wedges

Instructions

  • In a medium bowl, combine sauce ingredients; stirring until sugar is dissolved.
  • Set aside.
  • In a a wok or large skillet over high heat; warm oil.
  • Add garlic, ginger and pepper; toss 1 minute until mixture is fragrant.
  • Add shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.
  • Add bean sprouts, tofu and sauce mixture and heat through.
  • Add noodles and chives; toss well.
  • When the ingredients are heated through, remove from heat.

How To Serve:

  • For service: divide noodles onto serving plates.
  • Garnish with shredded eggs, peanuts, cilantro and lime wedges.
  • Serve immediately.
  • Serves 4.
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