Pad Thai


2 tablespoons fish sauce
2 tablespoons palm sugar
1 tablespoon tamarind paste
1/2 teaspoon paprika
1 tablespoon garlic, chopped
8 mediums shrimp, peeled/deveined
8 ounces boneless chicken breast, diced
2 eggs, beaten
3 green onions, slivered
2 tablespoons toasted peanuts
coriander sprigs
1 lime, in 8 wedges
1/2 cup bean sprouts
fresh chilies, (optional)


Soak noodles in warm water for 20 minutes, drain and reserve.
Combine fish sauce, palm sugar, tamarind and paprika in a sauce pan, and allow to simmer for 5 minutes. Reserve Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook 10 seconds, then add shrimp and chicken.
Stir fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs and toss together until scrambled.
Add noodles to the wok. Mix well to combine all ingredients. Pour in reserved sauce. Cook, stirring constantly, until noodles are soft and tender. If they appear dry, add up to 1/4 cup water.
Stir in bean sprouts, green onions and peanuts, and fry for one more minute.
Taste for seasoning, adding more lime or chili as needed.
Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and optional chilies.




Carrie Barr's picture

I prepare each serving one at a time, if you cook pad Thai in batches the flavors and textures are changed due to cooking in a wok.

andrege's picture

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A national noodle dish of Thailand. It is now served in many trendy restaurants. It is a personal dish - you can add ingredients that you like, and make it as spicy or tart as you wish. Can be used as a basis for a stir fry of leftovers. Rice noodles are available at most ethnic Asian and gourmet stores.


4.0 servings


Tuesday, December 1, 2009 - 11:20pm


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