Pad Thai
- 7 ounces medium dried rice stick noodles
- 5 tablespoons water
- 2 tablespoons tamarind paste or pulp (about 1 ounce)
- 2 tablespoons fish sauce
- 2 tablespoons finely chopped palm sugar (packed light brown sugar can be substituted)
- 12 large shrimp, peeled, deveined, tails left on
- 3 tablespoons vegetable oil
- Salt
- 1 cup extra-firm tofu (about 5 ounces), 1/2-inch dice
- 2 medium garlic cloves, minced
- 10 Chinese chives, cut into 1-inch pieces
- 1 tablespoon finely chopped dried shrimp
- 1 tablespoon finely chopped preserved radish
- 1 to 3 dried Thai chiles, finely chopped (or 1/2 to 1 teaspoon red pepper flakes)
- 1 1/2 cups bean sprouts (about 3 ounces)
- 2 large eggs, lightly beaten
- 2 tablespoons finely chopped roasted, salted peanuts
- 1 lime, quartered
- Produce
- Bean sprouts (1 1/2 cups)
- Lime (1)
- Peanuts, roasted salted (2 tablespoons)
- Preserved radish (1 tablespoon)
- Thai chiles, dried (1)
- Seafood
- Shrimp, large (12)
- Shrimp, dried (1 tablespoon)
- Condiments
- Fish sauce (2 tablespoons)
- Cooking & Baking
- Chinese chives (10)
- Garlic cloves, medium (2)
- Palm sugar (2 tablespoons)
- Salt (1)
- Vegetable oil (3 tablespoons)
- Pasta & Grains
- Rice stick noodles, medium dried (7 ounces)
- Drinks
- Water (5 tablespoons)
- Refrigerated
- 1 cup extra-firm tofu, extra-firm (5 ounces)
- Eggs, large (2)
- Other
- 2 tablespoons tamarind paste or pulp (about 1 ounce)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published May 11, 2010 (2 years ago).
15 people saved this recipe.
