Pad Thai Recipe?!
3 tablespoons tamarind paste (or soup base mix, which is what I use)
4 tablespoons fish sauce
3 tablespoons brown sugar
1/2 tablespoon dark soy sauce
use about a pound of noodles, half pound shrimp, and 2-3 cups of bean sprouts
p.s. You won't find tamarind paste in american stores, go to an asian specialty food store
Answers: A really, really good sauce recipe is
3 tablespoons tamarind paste (or soup base mix, which is what I use)
4 tablespoons fish sauce
3 tablespoons brown sugar
1/2 tablespoon dark soy sauce
use about a pound of noodles, half pound shrimp, and 2-3 cups of bean sprouts
p.s. You won't find tamarind paste in american stores, go to an asian specialty food store
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Buzz:gingerbreadfood giftscasseroleguilt-free holidaychocolate barkeggnogrum cakehamparty dipsgreen beanPad Thai
Prep Time
-
Cook Time
-
Serves
3
Recipe Provided By: EatingWell.com
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Average (14 Ratings):
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Email This Recipe IM This Recipe Print This Recipe 1. Ingredients4 ounces dried rice noodles
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten
8 ounces small shrimp, peeled and deveined
2 cups mung bean sprouts
1/2 cup sliced scallion greens
3 tablespoons rice vinegar
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chile-garlic sauce
2 tablespoons chopped dry roasted peanuts
Nutrition InfoPer Serving
Calories: 350 kcal
Carbohydrates: 47 g
Dietary Fiber: 2 g
Fat: 8 g
Protein: 20 g
Sugars: 10 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
Heat oil over high heat in a wok or large deep skillet until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.
Yield: 3 servings
3. Still Hungry?
This Thai-restaurant favorite comes together at home in less time than you'd ever imagine possible.
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3 Tablespoons Quality Vegetable Oil
(Such as Canola or Safflower or even Olive oil)
One Half Package "Rice Stick" Oriental Style Rice Noodles (about 8 ounces)
1/4 Cup Squid Brand Fish Sauce
1/4 Cup Sweetened Soy Sauce (Black Bean)
1/4 Cup Ground Roasted Peanuts
4 Tablespoons Preserved Sweetened Radish
3 Fresh Eggs
1 Cup Fresh Green Onions
1 cup Mung Bean Sprouts
One Half Pound Cooked Meat, Shrimp, Fish, Tofu or Vegetables (Optional)
Fresh Thai Chillies
(prik kee noo) to taste* 2 Tablespoons Lemon Juice
*Note Be Careful with The Thai Chillies, the juices are very volatile and can burn your skin *