Pad Thai (Thai Stir Fried Noodles)

Usually we've ordered this dish at the our favorite Thai restaurant. This time, I tried to make my self.

I added spices to make the taste same as what we always eat at the restaurant.

Instead of sprinkle chopped peanuts on top of the noodles, I added and mixed peanut butter cream with the sauce.

I didn't use tofu in this recipe, but you could add it as you wish.

Feel free to substitute chicken with shrimp, beef or tofu for the vegetarian version.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : Food Network modified by me

What you need:

4 ounces rice stick noodles

1 cup sliced chicken

2 cloves shallots, minced

3 cloves garlic, minced

2 whole eggs, beaten

1 cup sliced cube tofu, I used medium firm Tofu

2 teaspoons salted cabbage

3 ounces bean sprouts, divided, I substituted with sliced cabbage

1 to 2 tablespoons peanut oil, for saute

salt to taste

Sauce :

1/3 teaspoon tamarind paste, I used ground tamarind

2 tablespoons fish sauce

2 tablespoons palm sugar

1 tablespoon rice wine vinegar

1 spoonful peanut butter (optional)

chili paste, I used sambal oeleg

Garnish :

1 lime, cut into wedges

1/2 cup roasted salted peanuts, chopped, divided (optional)

What you need:

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.

Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.

Place the rice stick noodles in a mixing bowl and cover with hot water.

Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside.

Cut the tofu into 1/2-inch wide strips, similar to French fries.

Press the tamarind paste through a fine mesh strainer and add to the sauce.

Stir to combine.

Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil.

Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute.

Remove the tofu from the pan to a small bowl and set aside.

If necessary, add some more peanut oil to the pan and heat until shimmering.

Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds.

Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble.

Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts.

Toss everything until heated through, but no longer than 1 to 2 minutes total.

Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chili peppers and lime wedges. Enjoy!

Preparation : 15 minutes

Cooking : 20 minutes

Servings : 2-3 servings