Pad Thai Recipe
This is very traditional Thai dish, rice noodles stir-fried with egg, garnished with ground peanuts and sprouts.
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Ingredients
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Noodles
Method
Noodles
- 1
Soak rice noodles in warm water for 20-30 minutes until pliable; drain and set aside.
- 2
In a small bowl, whisk tamarind paste, palm sugar, and fish sauce with 60 ml water (approximately 1/4 cup) to form a glossy Pad Thai sauce.
- 3
Mince garlic and shallot. If using firm tofu, pat dry, cube, and have ready.
- 4
- 5
Push proteins to the side, pour beaten eggs into the center and scramble until just set; mix with proteins.
- 6
Add soaked noodles to the pan along with the prepared sauce. Toss vigorously to coat noodles; add a splash of water if the sauce is too thick. Stir-fry for 2-3 minutes until noodles are tender and glossy.
- 7
Add bean sprouts and scallions; toss briefly until just wilted.
- 8
Serve on plates and garnish with ground peanuts, lime wedges, and extra scallions. Offer crushed red pepper flakes on the side.
