Authentic Pad Thai
Ingredients: vegetable oil, shallots, garlic, palm sugar, tamarind paste · 15 min cook time · 520kcal · $19.10
Ingredients
2.5Tbsp vegetable oil, 115g shallots, 50g garlic, 140g palm sugar, 0.875cup tamarind paste, 0.5cup fish sauce, 115g dry rice noodles, 200g shrimp, 85g pressed tofu, 2Tbsp dried shrimp, 2.5Tbsp sweet preserved radish, 2eggs eggs, 10stems garlic chives, 2.5cups bean sprouts, 0.25cup roasted peanuts
Instructions
1. Make the Pad Thai sauce in bulk: Sauté shallots and garlic in oil until soft and translucent.
2. Add palm sugar to the pot and let it dissolve and caramelize slightly over medium heat.
3. Turn off heat, add tamarind paste, stir until settled, then turn the heat back on.
4. Add fish sauce and stir until all the sugar is completely dissolved.
5. Return the cooked shallots and garlic back into the sauce mixture.
6. Measure the sauce to divide per serving (1/4 cup sauce + 1.5 tablespoons water per serving).
7. Soak rice noodles in water in advance.
8. Cook your protein of choice (shrimp) in advance.
9. Heat oil in a wok, add tofu, dry shrimp, and preserved radish. Stir fry.
10. Add soaked noodles, sauce, and water into the wok. Cook until noodles absorb the sauce.
11. Push noodles to the side, add a little oil, crack in the eggs, break the yolks, and let them set into an omelet before tossing together.
12. Turn off the heat, add garlic chives, bean sprouts, peanuts, and cooked shrimp. Toss well to combine.
13. Plate and garnish with extra bean sprouts, garlic chives, a wedge of lime, and crushed peanuts.
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