Pad Thai Recipe
Adapted from The Steamy Kitchen Cookbook
Serves 4-6 people
Pad Thai Sauce
4 tablespoons Pad Thai paste
2 teaspoons tamarind paste/concentrate
3 tablespoons fish sauce
3 teaspoons sugar
2/3 cup water
2-4 teaspoons Sriracha or 1-2 teaspoons chili powder
8 oz packaged Pad Thai noodles
3 tablespoons cooking oil
1 lb. peeled and deveined raw shrimp
1 tablespoon minced garlic
A small bunch of chives (cut lengths)
1 cup bean sprouts
1 lime, cut into 8 wedges
1/2 cup coarsely chopped unsalted roasted peanuts
2 blocks fried tofu (cut into thin pieces)
Soak the rice noodles in hot water for about 15 minutes or until they soften. Drain and set aside.
Combine the ingredients for the Pad Thai sauce in a bowl.
Heat up a wok and add oil. When the oil is very hot, add the minced garlic and do a few quick stirs. Add shrimp into the wok and stir until half cooked and then add the fried tofu pieces, noodles and Pad Thai sauce into the wok and stir continuously. Push the noodles to one side and crack the eggs into the wok, break it up by stirring and wait for 10-15 seconds, and then stir in the noodles. Add bean sprouts and chives into the wok, stir for 1 minute, dish out, sprinkle some peanuts on top and serve with a wedge (or two wedges) of lime.