Thai · openly licensed
Pad Thai
This is a family recipe, so it may not be accurate. It is still delicious, though.
20 minutes2–3Level 3
Gather first
Ingredients
- 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)
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Make it
Method
- 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.)
- 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).
- 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.