Pad Thai
This is a family recipe, so it may not be accurate. It is still delicious, though.
Total Time
20 minutes
Servings
2–3
½ pound (225 g) rice noodles
¼ cup (60 ml) fish sauce
3+ tablespoons (50 ml) white vinegar (or rice vinegar)
¼ cup plus 1 tablespoon (75 ml) tamarind juice
¼ cup and 1 tablespoon (75 ml) palm sugar (or granulated sugar)
4 tablespoons (60 ml) vegetable oil
2 cloves garlic, chopped
2 tablespoons (30 ml) dried red chili pepper flakes (or to taste)
½ pound (225 g) of shrimp, tofu, chicken, squid, or beef (or a combination thereof)
Assorted vegetables (e.g., shredded carrots, white onions, red or green peppers)
2 eggs
4 chopped green onions
¾ pound (340 g) bean sprouts
¾ cup (175 ml) chopped unroasted peanuts
Wedge of lime (garnish)
Cilantro (coriander) leaves (garnish)
Soak the noodles in warm water for about 20 minutes and strain. Alternatively, pour boiling water over the noodles and let them sit for 7 minutes.)
20 minutes
Mix the fish sauce with the vinegar, sugar and tamarind juice together in a small bowl.
Heat the vegetable oil in a wok on high, and brown the chopped garlic and chili peppers for a minute.
Cook the meats/tofu in oil, until they are browned (6–8 minutes).
6–8 minutes
Add assorted veggies and cook until tender.
Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.
Serve on a large plate or bowl. Garnish with chopped peanuts and, optionally, chopped cilantro or coriander and a wedge of lime.
- •A squirt of ketchup can be used instead of tamarind for a quick-and-easy variation.
- •Chop cilantro/coriander and mix it with the noodles and other ingredients at the last minute. Take care not to overcook it, or it will become slimy.