Classic Pad Thai
- 1/2 pound narrow dried rice noodles
- 2 ounces boneless pork, thinly sliced and cut into narrow strips about 1 1/2 inches long
- 1 teaspoon sugar, (preferably palm sugar although light brown or granulated will work just fine)
- 1 heaping tablespoon tamarind pulp dissolved in 2 to 3 tablespoons warm water, (or substitute 1 tablespoon rice vinegar plus 1 tablespoon water)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 3 large eggs
- pinch salt
- 3 tablespoons peanut oil or mild vegetable oil
- 2 to 3 cloves garlic, minced
- 2 to 3 ounces firm tofu, cut into narrow strips about 1 1/2 inches long
- 1/2 pound (a scant 4 cups) bean sprouts, rinsed adn drained
- 3 scallions, trimmed, smashed with the flat side of a knife and cut into 1 1/2 inch lengths
- 1 tablespoon dried shrimp, (optional)
- 1 tablespoon salted radish, (optional)
- 1 cup roasted peanuts, coarsely chopped
- 2 to4 tablespoons cilantro leaves, (optional)
- Chile-Vinegar Sauce
- 1 lime, cut into small wedges
- Produce
- (a scant 4 cups) bean sprouts, scant (1/2 pound)
- Cilantro, leaves (2 tablespoons)
- Garlic (2 cloves)
- Lime, wedges small (1)
- Peanuts, roasted (1 cup)
- Radish, salted (1 tablespoon)
- Scallions (3)
- Tamarind pulp (1 heaping tablespoon)
- Seafood
- Shrimp, dried (1 tablespoon)
- Meat
- Pork, boneless (2 ounces)
- Condiments
- Chile-vinegar sauce (1)
- Fish sauce (1 tablespoon)
- Soy sauce (1 tablespoon)
- Cooking & Baking
- Peanut oil or mild vegetable oil (3 tablespoons)
- Salt (1 pinch)
- Sugar (1 teaspoon)
- Pasta & Grains
- Narrow dried rice noodles (1/2 pound)
- Refrigerated
- Eggs, large (3)
- Tofu, firm (2 ounces)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published January 23, 2012 (1 year ago).
246 people saved this recipe.
