Pad Thai Noodles
MEDIUM 30 MINUTES
• 6 oz Thai rice stick noodles (dry)
• 2 tbsp dried shrimps
• 2 tbsp chopped garlic
• 2 tbsp chopped shallots
• 10 medium shrimps
• 1 egg (beaten)
• 2 cups bean sprouts
• 2 tbsp oil
• 2 tbsp oyster sauce
• 2 tbsp sweet chilli sauce
• 1 tbsp water
• 2 tbsp Thai fish sauce
• 1 tbsp coconut sugar syrup
• 2 tbsp tamarind paste water
• 1 tbsp sugar
• 2 tbsp lime juice
• 1 tsp dried red chilli flakes
• 1 stalk green onion (chopped)
• 2 tbsp chopped fresh cilantro
• 1 wedge of lemon or lime
• 2 tbsp crushed peanut
• 2 slices of tomato
TIP
Can substitute chicken or pork for shrimp
1 Soak rice noodles in hot water for about 30 minutes, or according to the package directions.
2 Place some tamarind paste in water, press it to release the flavor.
3 Soak dried shrimps in water until it’s soft.
4 Make Pad Thai Sauce -- put in oyster sauce, sweet chili sauce, sugar, coconut syrup, fish sauce, tamarind water and lime juice in a bowl. Mix well. Set aside for later use.
5 Remove shell from shrimps and devein (cut open the back of the shrimps, remove the black intestine). Add 1 tsp salt, rub and clean the shrimps thoroughly. Drain and dry well.
6 Heat pan, add 1 tbsp oil. Pan fry shrimps until it turns golden brown and cooked. Place on a plate and set aside for later use.
7 Heat pan, add 1 tbsp oil when pan is hot. Stir fry garlic and shallot in medium heat until fragrant. Add dried shrimps, fry for 1-2 minutes. Set them on the side of the pan.
8 Crack an egg into the pan and stir until it is cooked. Set it on the side of the pan.
9 Pour 1 tbsp oil and place rice sticks into a pan. Add 3 tbsp water, stir fry the rice sticks until softened.
10 Add in pre-cooked shrimp. Mix well.
11 Add in the pre-made Pad Thai sauce. Stir fry until sauce is absorbed into the rice sticks.
12 Add in bean sprouts, then mix the ingredients together.
13 Dish up. Sprinkle crushed peanuts, chili flakes, green onion, cilantro, tomato slices and a wedge of lemon or lime to garnish. Serve hot.