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.
Posted By: Deirdre K Todd
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Seafood, Thai
- 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
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.
Keyword thai rice noodle dish, flavorful ingredients, tamarind juice, unique flavor, meal, side dish, bean sprouts