Pad Thai Recipe
Pad Thai is the Most Famous Noodle Dish in Thailand
Summary
Preparation Time15 MinCooking Time5 Min
Ready In20 MinDifficulty LevelMedium
Health IndexHealthy++Servings2
SpecialityPart of Menu
Ingredients
8 oz (250 g) rice noodles
3 tablespoons oil
1/2 cup sliced onion
1/2 cup carrot, grated or cut in julienne
3 garlic cloves , minced
12 large shrimp
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar
2 tablespoons tamarind juice (ma-kaam piag)
1 tablespoon paprika or crushed hot chile flakes
1 egg, beaten
1/4 cup scallions, chopped
1/4 cup (2 oz/60 g) ground roasted peanuts
1 cup bean sprouts
2 tablespoons cilantro, chopped
Fresh Lime Wedges
Directions
First you need to soak the rice noodles by covering in some hot water for about 20 minutes
Heat the oil in the pan and add the onion, carrots and shrimp
Once the carrots and onions start to get softened and the shrimp turn pink
add the garlic and a touch of salt, paprika (and pinch of crushed chile pepper if you like it spicy)
Now add the Fish Sauce, Tamarind Juice and Sugar, add bring up to a boil
Crack your egg and let it cook then scramble it in to the sauce
At this point add the cilantro and drained rice noodles
toss around getting the noodles coated with sauce and nice and hot
The sauce should be absorbed by the noodles and almost dry
and at the last minute toss in the bean sprouts
serve topped with toasted peanuts and chopped scallions
a little more fresh bean sprouts if you like the fresh crunchy flavor as well
Serve with Lime Wedges on Top or On the Side
Chris from ChefAlbano.com
Heat the oil in the pan and add the onion, carrots and shrimp
Once the carrots and onions start to get softened and the shrimp turn pink
add the garlic and a touch of salt, paprika (and pinch of crushed chile pepper if you like it spicy)
Now add the Fish Sauce, Tamarind Juice and Sugar, add bring up to a boil
Crack your egg and let it cook then scramble it in to the sauce
At this point add the cilantro and drained rice noodles
toss around getting the noodles coated with sauce and nice and hot
The sauce should be absorbed by the noodles and almost dry
and at the last minute toss in the bean sprouts
serve topped with toasted peanuts and chopped scallions
a little more fresh bean sprouts if you like the fresh crunchy flavor as well
Serve with Lime Wedges on Top or On the Side
Chris from ChefAlbano.com
Comments
Comments: 1 |
Add a Comment
shantihhh says :
That is a lot of sugar. For this amount I only use 2 T of date Palm sugar, and 3 T of tamarind.
Another yummy Thai Noodle dish is Drunkards' Noodles (Gkuay Dtiow Pad Khee Mao) which my mom loves.
http://www.bellaonline.com/articles/art29593.asp
Shanti/Mary-Anne
Posted on: 20 October 2007 - 1:16pm
