Pad Thai
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
60
Spice
55
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Fish Sauce2 tbsp
Soy Sauce (good-quality)4 tbsps
Tamarind Juice1 cup
Sugar4 cloves
Garlic (finely chopped)1 tsp
Cayenne Pepper1 tbsp
Paprika4 cups
Bean SproutsDirections:
1
Soak noodles in hot water until slightly limp; drain and set aside
2
In a medium bowl, combine fish sauce, soy sauce, tamarind juice, vinegar, sugar, and radish; stir until sugar is dissolved and then set aside
3
Prepare and measure all of the other ingredients before beginning to cook
4
Heat oil in a wok or large skillet over high heat
5
When oil is hot, working quickly, add garlic and shrimp and toss with wooden spoons until shrimp are about halfway done
6
Add cayenne pepper and paprika and toss to combine
7
Add noodles and radish mixture and toss well
8
Add bean sprouts and tofu and toss
9
Add peanuts and garlic chives and toss
10
When shrimp is just cooked through and all the ingredients are heated through, remove from heat
11
Garnish with shredded eggs and lime wedges, if desired
12
Serve immediately