Pad Thai is a classic stir-fried noodle dish with shrimp, tofu, eggs and a tangy-sweet tamarind sauce. The noodles are cooked, mixed with the sauce and stir-fried.
Pad Thai is a classic stir-fried noodle dish with shrimp, tofu, eggs and a tangy-sweet tamarind sauce. The noodles are cooked, mixed with the sauce and stir-fried.
Soak the rice noodles in warm water for 15–20 minutes until they become soft but slightly firm. Drain and set aside.
Whisk tamarind paste, fish sauce, palm sugar and lime juice until the sugar dissolves completely. Taste and adjust the balance of sweet, tangy and salty flavors.
Heat a large wok over medium-high heat. Add oil, followed by shrimp and tofu. Cook for 2–3 minutes until shrimp turns pink and tofu is golden. Remove and set aside.
Push everything to the side of the wok and crack the eggs into the space. Let them sit slightly, then scramble and mix with the rest of the ingredients.
Add the softened noodles to the wok and pour in the prepared sauce. Toss everything, ensuring the noodles are evenly coated and have absorbed the flavors. Stir-fry for 2–3 minutes.
Return the shrimp and tofu to the wok. Stir in bean sprouts and chopped scallions. Toss everything for a minute until well combined.
Transfer to plates and garnish with crushed peanuts, lime wedges and fresh cilantro. Serve hot.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
HELPFUL TOOLS:
wok, tongs, knife, cutting board, whisk
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