Authentic Pad Thai

Ingredients

• 150 grams Flat rice noodles (dried)
• 3 tablespoons Tamarind paste (concentrate)
• 3 tablespoons Fish sauce
• 3 tablespoons Palm sugar (or brown sugar)
• 8 large Shrimp (peeled and deveined)
• 0.5 cup Firm tofu, cubed
• 2 large Eggs, lightly beaten
• 2 cloves Garlic, minced
• 1 small Shallot, finely sliced
• 1 tablespoon Preserved radish, chopped(optional)
• 0.5 cup Garlic chives, cut into 2-inch pieces
• 1 cup Bean sprouts
• 2 tablespoons Roasted peanuts, crushed
• 3 tablespoons Vegetable oil
• 2 pieces Lime wedges

Instructions

1. 1

   Soak the rice noodles in lukewarm water for 20-30 minutes until limp but still firm to the bite. Drain and set aside.

2. 2

   In a small bowl, whisk together the tamarind paste, fish sauce, and palm sugar until the sugar is dissolved. This is your Pad Thai sauce.

3. 3

   Heat oil in a wok or large skillet over high heat. Add the shrimp and cook until pink. Remove shrimp and set aside.

4. 4

   In the same pan, add the tofu, garlic, shallot, and preserved radish. Sauté until the tofu is golden brown.

5. 5

   Add the drained noodles to the wok. Pour the sauce over the noodles and toss constantly. If the noodles are too dry, add a splash of water. Cook until the noodles absorb the sauce and soften.

6. 6

   Push the noodle mixture to one side of the wok. Pour the beaten eggs into the empty space. Scramble lightly until mostly set, then fold into the noodles.

7. 7

   Add the cooked shrimp back to the pan along with the garlic chives and half of the bean sprouts. Toss quickly for 1 minute.

8. 8

   Remove from heat. Serve immediately topped with crushed peanuts, the remaining bean sprouts, and lime wedges on the side.