Cooking, sewing, knitting and anything that makes me happy! These are what I am addicted to...
Saturday, April 30, 2011
This dish can be versatile. Pork, chicken, beef or shrimp can be added or can just use tofu for vegetarian version.
Palm sugar ( depends on your sweetness level)
1/4 cup fish sauce
1/4 cup tamarind juice
1 tbsp sambal oelek
1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
Meat ( chicken, pork or beef / shrimp)
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups ground peanuts
1 1/2 teaspoons ground, dried oriental radish
1/2 cup chopped fresh chives
2 cups fresh bean sprouts
1 lime, cut into wedges
1 carrot, cut into matchstick
Note : The sweetness and tangy depends on individual taste buds. The measurement above is just an eyeball.
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, fish sauce and tamarind pulp and sambal oelek.
To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika. Serve with lime and bean sprouts on the side, sprinkle the carrot sticks around.