Originally Posted by steffanie3
I would love a pad thai recipe too.
1 (14 ounce) package rice noodles
4 tablespoons vegetable oil
1 lb fresh shrimp, chicken or pork (or tofu, marinated as you like)
4 eggs, beaten
3 garlic cloves, minced
1 bunch of green onions, chopped 1-inch long
1 pkg bean sprouts
1/2 cup dry-roasted, unsalted peanuts, chopped fine
2 limes, in wedges
6 to 8 tablespoons tamarind juice (or substitute paste, but not sure how much to use)
6 tablespoons fish sauce (it smells foul, but you can't make good Thai food without it!)
8 tablespoons brown sugar
ground white pepper (go easy)
a bit of red chile paste (sambal oelek), if you like heat in your pad thai- I don't.
1. Soak the rice noodles in hot water to cover, 20- 30 minutes, or until soft. Drain and set aside.
2. Make the sauce: combine the tamarind juice, fish sauce, brown sugar, and white pepper in a small saucepan. Stir over medium heat until it starts to boil, then lower heat and simmer for 5 minutes. Taste for the proper balance of sweet/sour/salty, and adjust if necessary. Set aside.
3. Heat 1 tbsp oil in large well-seasoned wok or well-seasoned skillet. Add eggs and scramble them. Remove eggs and set them aside when just done.
4. Heat 1 tbsp oil in the wok or skillet and sauté shrimp (or other meat) with 2 tbsp of the sauce. Remove and set aside with egg as soon as the shrimp are pink or meat/tofu is done.
5. Heat 2 tbsp oil in the wok or skillet and sauté onion and garlic, adding about 2 tbsp sauce. Add noodles, stir well, adding more sauce as needed to just keep the noodles moist. If noodles become too dry, sprinkle with some water. Taste again, and adjust for tamarind, fish sauce, and white pepper.
6. Add cooked shrimp, meat or tofu, bean sprouts, and scrambled egg. Mix and heat through.
Serve with lime wedges to squeeze over the top, and top with chopped peanuts (and a little red chile paste, if you like).