Pad Thai
- 4 tablespoons store-bought Pad Thai paste
- 2 teaspoons tamarind paste/concentrate
- 3 tablespoons fish sauce
- 3 teaspoons sugar
- 2/3 cup water
- 2-4 teaspoons Sriracha or 1-2 teaspoons chili powder
- 8 oz packaged Pad Thai noodles
- 3 tablespoons cooking oil
- 2 eggs
- 1 lb. peeled and deveined raw shrimp
- 1 tablespoon minced garlic
- A small bunch of chives (cut lengths)
- 1 cup bean sprouts
- 1 lime, cut into 8 wedges
- 1/2 cup coarsely chopped unsalted roasted peanuts
- 2 blocks fried tofu (cut into thin pieces)
- 8 oz packaged Pad Thai noodles
- 3 tablespoons cooking oil
- 2 eggs
- 1 lb. peeled and deveined raw shrimp
- 1 tablespoon minced garlic
- A small bunch of chives (cut lengths)
- 1 cup bean sprouts
- 1 lime, cut into 8 wedges
- 1/2 cup coarsely chopped unsalted roasted peanuts
- 2 blocks fried tofu (cut into thin pieces)
- 1/4 cup warm water + tamarind pulp the size of golf ball
- 1/4 cup fish sauce
- 4 tablespoons palm sugar
- 1 1/2 – 2 tablespoons paprika powder
- Produce
- Bean sprout (2 cup)
- Chives (2 small bunch)
- Garlic (2 tablespoon)
- Lime (2)
- Peanut, unsalted roasted (1 cup)
- Water + tamarind pulp the size of golf ball (1/4 cup)
- Seafood
- Shrimp, raw (2 lb.)
- Condiments
- Fish sauce (7 tablespoons)
- Pad thai paste, store-bought (4 tablespoons)
- Sriracha or (2 teaspoons)
- Cooking & Baking
- Cooking oil (6 tablespoons)
- Palm sugar (4 tablespoons)
- Paprika, powder (1 1/2 tablespoons)
- Sugar (3 teaspoons)
- Pasta & Grains
- Packaged pad thai noodle (16 oz)
- Drinks
- Tamarind paste/concentrate (2 teaspoons)
- Water (2/3 cup)
- Refrigerated
- Bean curd, fried (4 blocks)
- Egg (4)
Preparation
Read recipe preparation on rasamalaysia.com
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Published October 11, 2009 (3 years ago).
26 people saved this recipe.
