Description
This Authentic Pad Thai captures the essence of street food with its delightful combination of savory, sweet, and slightly sour flavors, featuring shrimp, tofu, and fresh vegetables.
Ingredients
Scale
- 35 g palm sugar, chopped (roughly 3 tablespoons tightly packed)
- 3 tablespoons (45 ml) water
- 3–4 tablespoons Thai cooking tamarind
- 2 tablespoons fish sauce
- 4 oz (115 g) dry rice noodles, medium size
- 2 tablespoons dried shrimp, roughly chopped
- 3 cloves garlic, chopped
- 1/4 cup shallots, roughly chopped
- 3 oz (85 g) pressed tofu, cut into small pieces
- 3 tablespoons finely chopped sweet preserved daikon radish
- Dried chili flakes, to taste (optional)
- 3 tablespoons vegetable oil
- 10 medium-sized shrimp
- 2 eggs
- 2 1/2 cups (120 g) bean sprouts, loosely packed
- 7–10 stalks (70 g) garlic chives, cut into 2-inch pieces
- 1/4 cup roasted peanuts, roughly chopped
- 1 lime, cut into wedges
Instructions
- Melt the palm sugar: In a small saucepan over medium heat, combine the palm sugar and 3 tablespoons of water. Stir until the sugar dissolves and cook until it darkens slightly, about 3-5 minutes.
- Add the fish sauce and tamarind paste. Simmer for another 3-4 minutes or until the mixture thickens. Remove from heat and set aside.
- Prepare the soaked rice noodles by cutting them in half and draining well.
- Combine dried shrimp, garlic, shallots, preserved radish, and tofu in a large bowl.
- Preheat your wok over high heat and add 2 tablespoons of vegetable oil. Once shimmering, add the shrimp, sautéing until they turn pink, about 2-3 minutes. Remove and set aside.
- Sauté the tofu mixture in the same wok for about 2 minutes until fragrant.
- Toss in the drained noodles and the Pad Thai sauce, mixing thoroughly until the noodles absorb the sauce, about 3-4 minutes.
- Push the noodle mixture to the side, crack in the eggs, scramble quickly, and then mix everything together.
- Add the cooked shrimp back to the wok along with bean sprouts and garlic chives, tossing for another 1-2 minutes.
- Serve hot with lime wedges and generous sprinkles of crushed peanuts!
Notes
Ensure all ingredients are prepped before cooking. For the best flavor, soak the rice noodles in warm water for about 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg