Ingredients Jump to Instructions ↓

  1. PAD THAI (Thai Fried Noodles)

  2. 225 grams (1/2 lb) Thai rice noodles

  3. 12 medium size shrimp, shelled and cleaned

  4. 1 medium onion, diced

  5. 100 grams (1/2 cup) preserved radish, sliced (should be at Asian market)

  6. 1 tsp garlic, minced

  7. 1 tbsp sugar

  8. 1 tbsp nam pla (fish sauce)

  9. 2 tbsp ketchup

  10. 100 grams (1/2 cup) peanuts, coarsely ground

  11. 100 grams (1/2 cup) vegetable oil

  12. 200 grams (1 cup) bean sprouts

  13. 1 tbsp tamarind soaked in

  14. 3 tbsp hot water juice of

  15. 1 lemon

  16. 2 eggs, slightly beaten

  17. Soak the noodles in cold water to cover for about 15 minutes.

  18. Drain. Put noodles in a bowl and pour hot water over them. Let

  19. stand for about 10 minutes. Drain and rinse with cold water; set

  20. aside. Put oil in a wok or large skillet over medium heat. Add

  21. garlic and onion. Stir-fry until onion turns translucent. Add

  22. shrimp and stir-fry for about 2-3 minutes, or until shrimp turns

  23. pink. Add ketchup, sugar, nam pla, preserved radish, tamarind

  24. juice, and lemon juice. Stir well. Pour in the beaten eggs and let them slightly set for 3 minutes before mixing with remaining

  25. ingredients. Add noodles, bean sprouts, and peanuts. Mix well.

  26. Spoon noodles onto serving platter and garnish with 1 cup bean

  27. sprouts, lemon wedges, cilantro, and peanuts.

  28. Tamarind usually comes in a package without seeds. Add water and squeeze the pulp of the fruit several times to obtain the sour

  29. liquid. Substitute the juice of 1 lime if tamarind is not available.

  30. You should find tamarind in a Thai, Indian, Spanish, or Asian

  31. market.


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