Pat Thai Recipe
Rice vermicelli stir-fried in tamarind sauce with egg, bean sprouts, green onion, and crushed peanuts on the side dressed with cilantro on top.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Vermicelli
Soak the rice vermicelli in warm water for about 20 minutes or until soft. Drain and set aside.
Make the Sauce
In a small bowl, mix together the tamarind paste, soy sauce, and sugar until well combined.
Stir-Fry the Ingredients
Heat the vegetable oil in a large pan or wok over medium heat. Add the green onions (sliced) and stir-fry for about 1 minute.
Add the Eggs
Push the green onions to one side of the pan and crack the eggs into the other side. Scramble the eggs until cooked, then mix with the onions.
Combine Everything
Add the soaked vermicelli and tamarind sauce to the pan. Stir well to combine all the ingredients and cook for another 2-3 minutes until heated through.
Add Bean Sprouts
Fold in the bean sprouts and cook for an additional minute.
Serve
Serve the Pad Thai hot, garnished with crushed peanuts and fresh cilantro on top.