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Pad Thai http://rasamalaysia.com/pad-thai/
May 17th, 2012 35 Comments

Pad Thai

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Pad Thai Recipe

Serves 2 | Prep Time: 15 minutes | Cook Time: 5 minutes

Ingredients:

4 oz packaged rice noodles
2 tablespoons oil
1 clove garlic, finely minced
4 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices
1 large egg
4–6 oz bean sprouts
1 oz Chinese chives, cut into 2-inch lengths
2 tablespoons crushed peanuts
Lime wedges

Seasonings:

1 1/2 tablespoons fish sauce
1 1/2 tablespoons sugar
2 tablespoons water
1 tablespoon rice vinegar
1/2 teaspoon chili powder or more, to taste

Method:

Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.

Mix all the ingredients in the Seasonings in a small bowl until well combined and the sugar completely dissolved, set aside.

Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring. As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet. Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.

Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.

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35 comments... read them below or add one

  1. Mary says:

    Your pad thai looks very good, can I make it with regular kuey teow?

  2. Michele says:

    I just picked up your new book yesterday at the Library. Easy Chinese Recipes I wanted to check out your blog. Then i saw this recipe for Pad Tai on FB via Asian Cuisine and it lead me here. Love your book I think you did a great job on the pictures by the way. It inspired me to take picture for my book…my husband is a film maker and photographer so I’ll have some help. Thank you for posting this recipe too.

  3. paulina says:

    This recipe looks so easy and delicious, the only thing I’m missing is the tofu. I can’t wait to try.

  4. Debra H says:

    Looks yummy! Thank you!

  5. Sarah says:

    What kind of oil is ideal for this recipe?? Peanut, sesame, or regular old canola or vegetable oil?

  6. Ayeshah Alam Khan via Facebook says:

    Ooh may actually try this tomorrow thanks

  7. Lovely pictures…..i am drooling…..

  8. Zane Gray says:

    Do you have a recipe for rabbit in wine, or octopus in wine?

  9. planning on making this soon! actually been wanting to make pad thai for a while now. now i have no excuse to keep putting it off cuz i actually have all the ingredients!

  10. via Facebook says:

    I love tai foods too…I found this the otherday and that link led me to your FB page. Yummy idea adding shrimp

  11. Chris says:

    If I had easy access to tamarind how much would I substitute in place of the vinegar? Equal amounts? There is an asian market here in Seattle (HT Market) which sells every type of Asian ingredient that you can think of. Do you know how you usually buy tamarind? I know I have seen the seed pods there, but do you know if they sell a liquid extract or juice that I would use in the recipe?

    Thanks! Love your blog, I read every new recipe! I also looked for you No Reservations as I saw your FB update about it but I didn’t see you on it. It was still good to learn more about your home, though, since I’ve been reading your blog for a few years now.

    • Chris, if you use tamarind concentrate which you can get from the store, start with a tablespoon and add more to taste. I love the original tamarind with seeds and all that and I soak in hot water and extract the juice but many people like the convenience of the concentrate. :)

      Yes, I was lurking at the background when Tony ate at Line Clear…I wasn’t featured in the show. ;)

  12. This is one of my favorites! Can’t wait to try it out this weekend.

  13. Philyra Chinaz via Facebook says:

    I’m Thai Thanks for you guys love my Thai food! We have so many delicious and healthy food. Thai food is the best food of the world!

  14. Thanks for the recipe. Hopefully it would come out the same. : )

  15. Margaret Eveleigh via Facebook says:

    Great recipe. Add a few of those dried itsy-bitsy thai DRIED shrimp & it would be PERFECT! Thanks. Imma try it soon!

  16. Eunice says:

    Good receipe, tried it out yesterday and was a hit with my family!

  17. Tien says:

    Wow this recipe is delicious. I made this last night and it tasted just like the Pad Thai at our favorite Thai restaurant.
    Thank you so much for posting this. Your blog is awesome.

  18. Coral says:

    Hi! I love your blog so much, and have just discovered a Bangluck Market in Reseda, CA. I’m going to start my experimenting with Pad Thai because I have access to all the ingredients. Today I purchased Tamarind sour soup base. Will that work in place of the vinegar? I also purchased palm sugar. Are the measurements equal? <3

  19. yaffa ike says:

    Do you have a version of a vegeterian pad thai?

    In your Blog do you have a vegeterian receipies without sugar?

    Thanks

  20. kristy says:

    This is the fifth recipe I have made from your site.. It was amazingly delicious and very quick and easy.

  21. Donna says:

    So fresh and fabulous!

  22. Don B says:

    Finally, a Pad Thai recipe that i don’t have to search for ingredients that i don’t have any other use for.

  23. Michelle says:

    Hi. Is there tamarind? I’m not seeing it listed for some reason. BTW, your book is amazing! Please make another soon! Cheers. :)

  24. Eileen says:

    Do you have any suggestions for a low carb substitute for the noodles? Do you think that the Shirataki noodles would work in this recipe?

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