I wanted to thank Gina for giving me the opportunity to guess post on Skinny Taste and share my Pad Thai recipe with her readers. I’m very honored—and thrilled—to grace her very popular blog, which is about delicious and low fat recipes. Gina and I started talking late last year and become friends. I adore Gina and her work on Skinny Taste, so please check out her blog for the low fat recipe of Pad Thai.
I love Thai food so there is no surprise that I’m a big fan of Pad Thai, or Thai stir-fried rice noodles. If you have dined at Thai restaurants, I’m sure you have had Pad Thai. Pad Thai is quite possibly the most famous dish outside of Thailand.
Thai cuisine is prized for its perfect balance of the four main tastes: hot, sour, salty, and sweet. Pad Thai is no exception. The spiciness of this noodle dish comes from the use of chili powder while the tartness comes from tamarind. The saltiness of most Thai food comes from fish sauce, or nam pla, while palm sugar lends the sweetness to the overall dish.
For this Pad Thai recipe, I opted to use vinegar in lieu of tamarind juice, as vinegar is commonly used by Pad Thai street vendors in Thailand. Palm sugar is not a common ingredient for many people, so I substituted it with sugar. The recipe is very versatile as you can make it healthier by adding more bean sprouts and reduce the rice noodles. Other than shrimp, you can also use chicken breast. The fried firm tofu is a key ingredient in authentic Pad Thai but you can’t find it at your local stores, feel free to opt it out.
I love eating my Pad Thai with a generous squirt (or two) of lime juice. It’s a delightful dish to make at home and a complete meal on its own. I hope you enjoy the recipe.
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