Sweet And Tangy Pad Thai

April 13, 2012 4:41 PM EDT
Pad Thai
Pad Thai (Photo: Flickr)

This is a classic pad Thai recipe. It's important to a bit undercook the noodles for the chewy texture. You can buy a packed pad Thai sauce, but when you prepare the sauce at home, the taste will be fresher than ever.

4 ounces pad Thai rice noodles
2 tbsp tamarind paste
1/4 cup fish sauce
1/3 cup honey or 2-3 tbsp brown sugar
2 tbsp rice vinegar
1/2 tsp cayenne pepper
3-4 tbsp vegetable oil (peanut oil preferred)
1/2 medium onion, finely chopped
2 garlic clove, minced
1 egg
1 small head Napa cabbage, shredded
1 1/2 cup bean sprouts
10 medium peeled shrimp
1/2 cup peanuts, roasted and chopped
Handful fresh cilantro, chopped
2 limes, cut in wedges

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1. In a large bowl or pot, place noodles and add boiling water. Wait until they get soft, but a bit undercooked. Drain and rinse noodles briefly with cold water to keep from sticking; set aside.
2. In a sauce pan, heat tamarind paste, fish sauce, honey and vinegar over medium-low heat; bring just to a simmer. Stir in cayenne pepper.
3. In a large skillet, put the oil over high heat. Saute onion and garlic. Push ingredients aside and crack egg into center of pan and stir quickly to scramble; combine with other ingredients.
4. Add cabbage and bean sprouts. Continue to cook until cabbage begins to wilt. Add shrimps and cook for 2 to 3 minutes.
5. Add the prepared noodles and the sauce into the pan. Combine well together.
6. Sprinkle over the peanuts and cilantro, and garnish with lime wedges. Serve.


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