recipe.exchange

Pad Thai

@arecipe.bsky.social

This is a family recipe, so it may not be accurate. It is still delicious, though.

Total 00:20
Yield 2–3

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)

Instructions

  1. 1
    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.)
  2. 2
    Mix the fish sauce with the vinegar, sugar and tamarind juice together in a small bowl.
  3. 3
    Heat the vegetable oil in a wok on high, and brown the chopped garlic and chili peppers for a minute.
  4. 4
    Cook the meats/tofu in oil, until they are browned (6–8 minutes).
  5. 5
    Add assorted veggies and cook until tender.
  6. 6
    Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
  7. 7
    Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
  8. 8
    Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.
  9. 9
    Serve on a large plate or bowl. Garnish with chopped peanuts and, optionally, chopped cilantro or coriander and a wedge of lime.
Category
Entree/Main
Method
Frying
Cuisine
Thai

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Pad_Thai