Go Back
Delishar

Pad Thai (Thai Stir-fried Rice Sticks)

Print Recipe Pin Recipe
Servings: 2
Ingredients Method

Ingredients
  

Pad Thai Sauce
  • 1/2 cup of palm sugar
  • 1/3 cup of fish sauce
  • 1/2 cup of tamarind paste/juice
  • 4 cloves garlic minced
Pad Thai
  • 2 servings of rice noodles about 2 cups softened
  • 1-2 thai shallot sliced thinly
  • 12 shrimps peeled and cleaned
  • 2 eggs
  • 6 tbsp canola oil
  • 1/2 cup carrot shredded
  • 1 cup bean sprouts
  • 1/4 cup chives about 5 to 6 stalks cut into 2 inches pieces
  • 4 tbsp chopped peanuts
  • 2 tsp red chili flakes
  • 1 firm tofu cubed
  • 2 tbsp water
  • lime wedges
  • 1/4 cup Chinese parsley/cilantro/coriander leaves as garnish
  • Prepared Pad Thai sauce.
  • salt and pepper to taste

Method
 

Pad Thai Sauce
  1. Prepare pad thai sauce.
  2. Heat 2 cloves minced garlic, tamarind paste, palm sugar, and fish sauce in a saucepan over med-low heat.
  3. Stir until sugar completely dissolved.
  4. Let it simmer until sauce thickens.
  5. Remove from heat and set aside.
Pad Thai
  1. Soften rice noodles by soaking it in warm water for 20 mins, or boiling it for 4 mins.
  2. Heat pan on med high with 2 tbsp of oil.
  3. Add tofu and shrimps into pan, season with salt and pepper.
  4. Stir fry until cooked and tofu is slightly browned.
  5. Remove from pan and set aside.
  6. Add the rest of oil and saute garlic and shallot.
  7. Add softened rice noodles.
  8. 2 tbsp water and saute for a min.
  9. Add beansprouts, carrot, and chive.
  10. Then add 5 tbsp of prepared pad thai sauce.
  11. Saute well, to coat noodle with sauce.
  12. Add tofu and shrimp.
  13. Push noodle to side.