Pad Thai

Name: Pad Thai
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 3 as a main dish or 4–6 as part of a multi-course meal
Cuisine: Thai
Ingredients: ¼ cup (65 ml) + 2 tablespoons fish sauce (nam pla); ⅓ cup (80 ml) tamarind concentrate; 8 oz (250 g) dried rice stick noodles; ½ cup (85 g) palm or brown sugar; 2 tablespoons rice or white vinegar; 12 medium shrimp, shelled and deveined; 2 garlic cloves, minced; 2 tablespoons high-heat cooking oil; 1 teaspoon paprika; Shredded carrots for garnish; ½ cup (50 g) bean sprouts, ends trimmed; 1 egg, lightly beaten; 4 oz (100 g) firm tofu, drained and cubed; Fresh coriander leaves (cilantro) for garnish; Lime wedges; Shredded red cabbage for garnish; 4 tablespoons crushed roasted peanuts

Preparation info

Serves
3
as a main dish

Difficulty
Easy
Ready in
20 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

Everyone’s favorite Thai noodle dish, Pad Thai, was made a national Thai dish in the 1930’s when prime minister Luang Phibunsongkhram launched a campaign to reduce rice consumption. Tired of constantly eating out, my friends begged me to create a simple Pad Thai recipe and here it is…no reservations required!

Ingredients

8 oz (250 g) dried rice stick noodles
⅓ cup (80

Asia
Thailand
Fish course
Pescatarian
South East Asia

Method

Bring a large pot of water to a boil. Remove from the heat. Immerse the noodles in hot water and let stand 10 minutes, stirring occasionally. Soak until the noodles are soft, yet firm. Drain well and rinse with cool water.
In a small bowl, combine the tamarind concentrate, fish sauce, vinegar, palm sugar, and paprika. Set aside.
Heat the oil in a wok