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Pad Thai

Pad Thai

 

Preparation: 40 min to soak noodles. Cooking: 10 minutes

Pad Thai is a wonderful explosion of surprising flavors of shallots, peanuts and tamarind. The key to making pad thai is knowing how long to soak your noodles as it varies from different brands to different sized noodles. Also make sure to cook it on high heat and mix thoroughly continuously to prevent noodles from sticking to one another.

Ingredients for 8 servings

  • 16 oz thai rice noodles (make sure it was manufactured in Thailand)
  • 1/2 of the small Pad thai Sauce Jar (I use butterfly brand)
  • bean sprout (optional)
  • Shrimps (optional)
  • 1 pack of preserved fried Tofu (optional)
  • 1 green onion, sliced for garnish
  • 2 cups water
  • scrambled eggs (2-3 eggs)

1. Soak rice noodles for 30 min to 40 min. It should not be hard, rubbery, nor soggy.
2. While you wait for the noodles, clean your shrimp, devein them and set aside. Next, rinse your fried tofu then cut them to thin slices and set aside.
3. Once the rice noodles are done, drain them and set them aside. in a wok on high heat, add oil. Add the tofu and the shrimp and cook for 5 minutes.
3. Add the soaked noodles in, put pad thai sauce and add about 2 cups of water. mix thoroughly then cover with the lid for a few minutes. Mix again. if noodles are still not soft at this point, add 1/2 cup more water and mix. Let simmer on medium high heat for a few minutes. Add more pad thai sauce if desire.
4. On one side of the wok, make some space and scramble the eggs. let simmer for a few minutes then mix thoroughly. Garnish with green onions. Serve hot!

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