Pad Thai is one of the most popular Thai noodle dish. In Thailand you can get pad thai all over - sold right on the street with fried mussel pan cake "hoy tod".
This recipe is easy to make and tastes as close as it can get to Street Pad Thai in Thailand.
NOTE
You can add sugar, fish sauce, roasted ground chili and lime juice to make it exactly the taste you want.
INGREDIENTS ( Serves 1-2 )
For Pad Thai Sauce
1/4 cup Tamarind Pulp
1/2 cup Palm Sugar
2 tablespoon Fish Sauce
3/4 cup Warm Water
DIRECTION
1. In a medium bowl mix tamarind pulp and water and let it soak for about 5-10 minutes.
2. Squeeze and work the pulp until dissolved, then strain the liquid to remove any fibers and seeds.
3. In a small pot mix tamarind water, palm sugar and fish sauce, place over a lower heat and stir frequently until sugar has dissolved.
4. Remove from the heat till it cool down.
Note: Pad Thai sauce can be stored in a refrigerator up to 2 weeks
For Pad Thai
1/2 lb Pad Thai Rice Noodle,
6-8 medium size Shrimp, head on
1/2 cup Firm Tofu, cut into 1/2 inch cube size
1 Egg
Hand-Full Bean Sprout
1 green Onion, cut into 1 inch long pieces
2 cloves Garlic, minced
1 tablespoon Shallot, minced
1 tablespoon Preserved Sweet Radish, chopped (optional)
3 tablespoons Oil "I usually use sunflower oil, but any kind is ok"
4 tablespoons Pad Thai Sauce
2 teaspoons Sugar
2 teaspoons Light Soy Sauce "Thai kind, not Japanese"
2 tablespoons Crushed Roasted Peanuts
Lime Wedge
Ground Roasted Chili (optional)
DIRECTIONS
1. Soak noodle with warm water for 10 minutes
2. Heat oil in a wok over high heat and fry garlic until fragrant. Add shrimp and cook till the shrimp turn pink about 1 minute.
3. Add tofu cook for about 30 seconds.
4. Add in noodle and Pad Thai sauce, soy sauce and sugar stirring frequently until mix well and coated with sauce. Push the noodle up to one side of the wok and add a splash of oil in the wok, then crack in an egg. Scramble the egg and let it cook for 30 seconds. Then fold noodle over the egg, and give it a quick stir.
5. Add green onion and half amount of bean sprouts, quickly mix everything together.
(be careful not to over cook bean sprouts because you don't want it to be soggy). Turn off the heat and transfer to the plate and serve with roasted peanut, lime wedge and bean sprouts.
Awesome recipe!