Pad Thai RecipeOctober 11th, 2009Recipes, 30-Minute Recipes, Recipes, Recipes, Thai Recipes36 Comments
Pad Thai Recipe
Recipe from The Steamy Kitchen Cookbook
Serves 4-6 people
Pad Thai Sauce:
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
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)
Soak the rice noodles in hot water for about 15 minutes or until they soften. Drain and set aside.
Combine the ingredients for the Pad Thai sauce in a bowl.
Heat up a wok and add oil. When the oil is very hot, add the minced garlic and do a few quick stirs. Add shrimp into the wok and stir until half cooked and then add the fried tofu pieces, noodles and Pad Thai sauce into the wok and stir continuously. Push the noodles to one side and crack the eggs into the wok, break it up by stirring and wait for 10-15 seconds, and then stir in the noodles. Add bean sprouts and chives into the wok, stir for 1 minute, dish out, sprinkle some peanuts on top and serve with a wedge (or two wedges) of lime.
The above recipe is from the cookbook. You can make the Pad Thai sauce from scratch (recipe below), which is adapted from Chez Pim, who makes a killer Pad Thai. If you make your own Pad Thai sauce, just skip the Pad Thai Sauce recipe above.
Pad Thai Sauce from Scratch
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 (if you like it hot, use 2 tablespoons)
Soak the tamarind pulp in warm water for 15 minutes to extract the juice. Squeeze the seeds and membrane of the tamarind pulp to get the juice. Filter the tamarind juice for use and discard the residue.
In a small sauce pan, heat up tamarind juice, fish sauce, palm sugar, and paprika powder. Lower the heat and let it simmer until the sauce thickens. Turn off the heat when it’s done.
The Pad Thai sauce is good for 8 oz. of noodles in the recipe.