Here's a simple recipe for making delicious Pad Thai at home. You can customize it with your choice of protein and level of spice!
Ingredients:
For the Sauce:
- 3 tablespoons tamarind paste
- 2 tablespoons fish sauce (or soy sauce for vegetarian/vegan)
- 2 tablespoons brown sugar or palm sugar
- 1 tablespoon lime juice
- 1 tablespoon oyster sauce (optional)
For the Noodles:
- 8 ounces (225g) rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1–2 eggs (beaten lightly)
- 8 ounces (225g) shrimp, chicken, tofu, or a mix (optional)
Add-Ins and Garnish:
- 1 cup bean sprouts
- 2 green onions, chopped
- 1/4 cup roasted peanuts, crushed
- Fresh cilantro (optional)
- Lime wedges
- Dried chili flakes (optional)
Instructions:
1. Prepare the Noodles:
1. Soak the rice noodles in warm water for 20-30 minutes or until softened but still firm. Drain and set aside.
2. Make the Sauce:
1. In a small bowl, mix the tamarind paste, fish sauce, brown sugar, lime juice, and oyster sauce until well combined. Adjust to taste.
3. Cook the Protein:
1. Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
2. Add shrimp, chicken, or tofu and stir-fry until cooked through. Remove and set aside.
4. Sauté Aromatics:
1. Add another tablespoon of oil to the pan. Sauté garlic and shallots until fragrant.
5. Cook the Eggs:
1. Push the garlic and shallots to one side of the pan.
2. Add the beaten eggs to the empty side and scramble lightly.
6. Combine:
1. Add the soaked noodles to the pan, then pour the sauce over them.
2. Toss well to coat the noodles evenly. Add a splash of water if needed to help the noodles cook and absorb the sauce.
7. Add Protein and Veggies:
1. Return the cooked protein to the pan.
2. Add bean sprouts and half of the green onions. Toss everything together for 1-2 minutes.
8. Garnish and Serve:
1. Transfer to serving plates.
2. Top with crushed peanuts, remaining green onions, fresh cilantro, and lime wedges.
3. Sprinkle with chili flakes if desired.
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