One of the more popularized Thai dishes which I happen to love. This dish has very forward flavors that balance sweet, sour, salty, and spicy for a delightful combination.
Pad Thai Sauce
- 22.5 g fish sauce
- 28.25 g palm sugar
- 7.5 g brown sugar
- 10 g tamarind pulp
- 1/8 cup oil
- 8 oz. dry rice noodle 2-4mm wide
- 1/4 cup pad thai sauce
- 2 cloves of garlic minced
- 12 medium shrimp deveined
- 2 eggs
- 1/2 lb. mung bean sprouts
- 8-10 stalks of Chinese chives
- crushed peanuts
- chili flakes
Add 1/3 of the oil and sautee the garlic, tofu, and shrimp on medium heat until the garlic is lightly brown. Remove the shrimp and tofu from the pan when done. Add the paprika.
Add the remainder of the oil on medium high heat. Add the noodles and Pad Thai sauce and mix until evenly coated.
Push the noodles to the side and add a little bit more oil if needed, then the eggs. Let the egg set a bit before scrambling them. Continue to mix the noodles so it cooks evenly.
When the noodles are just about done, you can begin to mix in the egg and the tofu and shrimp.
Add the chives and mung bean sprouts and toss just for a few seconds with the heat off. Add peanuts, chili flakes, lime, and sugar to taste.
Calories: 376kcal | Carbohydrates: 61g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 127mg | Sodium: 735mg | Potassium: 178mg | Fiber: 2g | Sugar: 11g | Vitamin A: 206IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 2mg