Pad Thai

Name: Pad Thai
Yield: 2 servings
Ingredients: 45 ml tamarind paste; 45 ml palm sugar; 30 ml fish sauce; 15 ml white sugar; soaked rice noodles; 30 ml vegetable oil; 2 cloves garlic, minced; 30 ml dried shrimp, minced; 15 ml preserved radish, minced; 227 g shrimp, peeled and deveined; 2 large eggs; 240 ml bean sprouts, divided; 3 scallions, cut into 5.1-cm pieces; 60 ml roasted peanuts, crushed; 30 ml preserved radish, minced; lime wedges; crushed red pepper flakes

Stir-fried rice noodles with shrimp or tofu, egg, bean sprouts, and a sweet-sour-salty tamarind sauce.

2 servings

Ingredients

45 ml tamarind paste
45 ml palm sugar
30 ml fish sauce
15 ml white sugar
soaked rice noodles
30 ml vegetable oil
2 cloves garlic, minced
30 ml dried shrimp, minced
15 ml preserved radish, minced
227 g shrimp, peeled and deveined
2 large eggs
240 ml bean sprouts, divided
3 scallions, cut into 5.1-cm pieces
60 ml roasted peanuts, crushed
30 ml preserved radish, minced
lime wedges
crushed red pepper flakes

Steps

make tamarind sauce
stir-fry noodles and sauce
season oil
stir-fry protein and egg
combine sprouts and garnish
toss with garnishes

Source: Serious Eats (Sasha Marx)

snifffit.com