Pad thai

Ingredients

For the sauce
• 60g tamarind paste
• 50g thai fish sauce
• 60g coconut sugar or brown sugar
• 40g white sugar
• 1 tbsp light soy sauce
• 2 tsp ketchup
• 200g firm tofu - cut into small sticks
• 2 tbsp corn starch
• 4 garlic cloves - finely chopped
• 2 shallot - finely chopped
• 3 eggs
• 300g bean sprout
• 200g garlic chive - cut into about 3 to 4cm length
• 200g raw shrimps - shells removed
• 50g yellow pickled radish - cut into juliene
• 300g thai rice noodles - soak 45~60min in water
• 20g peanuts - crushed

Instructions

• 1. Make the sauce In a small cooking pan, add all the sauce ingredients and bring it to a boil. Reduce the heat and simmer for about 2 min. Set aside.
• 2. Make the pad thai Lightly coat the tofu with corn starch. In a wok or a large frying pan, heat 2 tbsp vegetable oil over medium-high heat. Fry the tofu on both sides until lightly browned. Set aside.
• 3. In the same wok, add another tbsp of vegetable oil and fry the garlic and shallot until fragrant. Add shrimps and cook until they just change color.
• 4. Add the beaten egg and cook until just barely set. Add the rice noodles and the tamarind sauce from #1. Cook until the noodles just become soft.
• 5. Add bean sprouts, garlic chives, cooked tofu and fry it all together for a few minutes or until it has just wilted. Do not overcook.
• Sprinkle some chopped peanuts if you like them and serve hot!

https://atelierlalune.com/2018/05/pad-thai/

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