Pad Thai (Vegetarian or Meat) in 9 steps
Serving Size: 2 Total Prep & Cooking Time: 20 minutes
Author’s Note
Tangy & salty. So so delicious. Little fun facts about Pad Thai
Where did Pad Thai come from? The stir fried rice noodles was introduced to the Ayuthaya Kingdom by the Chinese traders
How did it become Thailand’s National Dish? During WWII Thailand suffered from a rice shortage due to the war and floods. To reduce domestic rice consumption the Thai governement under Prime Minister promoted people to eat noodles instead. Since then Pad Thai became the national dish of Thailand. (Thank you Wikipedia!)
I got this recipe from a cooking class in Thailand!
Serving Size: 2 Total Prep & Cooking Time: 20 minutes
Ingredients:
- 150 g (5 oz) or 2 servings of dried rice stick noodle
- 1.5 cup of beansprouts – end trimmed
- 60 g (1 cup) of firm tofu cut into cubes
- 2 beaten egg
- 1 tbsp of garlic minced
- 1 tbsp of shallot minced
- Salt & pepper
- Optional:
- 2 tablespoon of crushed roasted peanut
- 6 raw prawn (shrimp) shelled and deveined or preferred meat
The Magic Tangy Sauce:
- 2 tbsp of palm sugar ( I used honey)
- 2 tbsp of fish sauce
- 2 tbsp of tamarind sauce
- 1 tbsp of lime juice
How to make Pad Thai:
- Wash the bean sprouts and chop the garlic & shallot
- Beat the eggs to make scrambled eggs
- Diced the garlic and shallot, and chop the tofu into bite size
- Put the rice noodle in warm water for 3-5 minutes
- Heat a work with oil, add garlic, and shallot until fragrant
- Put the noodle and constantly stir until noodle soften, remove the noodle at a side of the wok
- Put 1 spoon of oil in the wok and fry an egg (stir it into a scrambled egg)
- Optional: add more oil and put the shrimp/chicken in the pan to let it cook until done
- Put the beansprouts, tofu, mix the ‘seasoning’ into the noodles, and add salt & pepper to taste.
- Stir until it’s well mix, sprinkle the chive in
Optional: Since y’all know I love spicy, I sprinkled my hot oil. You can also add sriracha sauce on top! For more acidity squeeze some lime
