Pad Thai

Title: Pad Thai



1 pkg. (7 oz.) stir fry rice noodles
1⁄4 cup tamarind juice
1 1⁄2 tablespoons fish sauce
1 tablespoons rice vinegar
1 tablespoons sugar
1⁄2 teaspoons paprika (optional)
2 tablespoons vegetable oil
1 tablespoons garlic (minced)
6 shrimp (shelled and de-veined )
2 oz. tofu (cubed)
1 egg (lightly beaten)
1⁄2 cup bean sprouts
1⁄4 cup unsalted peanuts (crushed)
Optional garnishes: sprigs of fresh cilantro and lime wedges

Soak rice noodles in cold water for at least 1 hour, as long as overnight. Drain and set aside. In a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and paprika. Set aside. Heat oil in a wok, add garlic. Sauté for 30 seconds until garlic is fragrant. Add shrimp, tofu and egg. Stir-fry for 1 minute, until egg is scrambled. Add rice noodles and tamarind juice mixture. Stir-fry all ingredients until well cooked and combined. Serve with bean sprouts on the side, peanuts sprinkled over the top, with fresh cilantro and lime wedge garnishes. Serves 4.

Leave a comment

Filed under dinner, main dish, noodles, pasta, thai, thai kitchen, tofu, vegetables

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s