Pad Thai Sauce:
3 tbs Thai fish sauce
4 tablespoons sugar
3 tablespoons bottled tamarind paste
1 tablespoon fresh lime juice (more to taste)
1 tablespoon rice wine vinegar (unseasoned)
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, sriracha or garlic chili sauce or sambal ooelek
4 cups pad thai rice noodles, dry or fresh
2 tablespoons neutral high smoke oil, such as canola, grapeseed, or peanut oil
5 – 6 cloves garlic, roughly chopped
1 / 2 cup red onions
1 cup fried tofu, sliced
1 teaspoon shrimp paste
Add all the sauce mixture together, whisk to mix and set aside.
In a hot wok, add in oil. When Wok is up to temperature, add in the tofu and red onions. Cook 1 – 2 mins.
Add in the shrimp paste to open up the flavors.
Follow the shrimp paste with the shrimp.
When the shrimp is about 40% cooked move the tofu, onions, garlic, and shrimp paste to one side of the wok to clear room for the fried egg.
On the empty side of the wok, add in oil to fry egg. Next, add in the two eggs and mix them together while frying in the wok. Make sure the eggs are completely cooked through before incorporating them with the rest of the Pad Thai.
Add in the noodles above all the other ingredients (tofu, onions, garlic, shrimp paste). Save the water in case needed for later steps.
Pour in the sauce right above the noodles, folding all ingredients together.
After a few minutes mix in the green onions. If the noodles are too dry, add in a little bit of the water.
Mix in bean sprouts towards the end. Folding the noodles so as to lightly steam the bean sprouts. You are not trying to cook the bean sprouts through just adding them towards the end.
You know the noodles are done cooking if it sticks to your spoon.
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