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Pad Thai

  • 4servings
  • 40minutes
  • 624calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 ounce(s) tamarind pulp

  2. 1/2 cup(s) boiling water

  3. 2 tablespoon(s) grated palm sugar

  4. 1/3 cup(s) sweet chili sauce

  5. 1/3 cup(s) fish sauce

  6. 12 ounce(s) rice stick noodles

  7. 12 medium uncooked prawns

  8. 12 clove(s) garlic , crushed

  9. 2 tablespoon(s) finely chopped preserved turnip

  10. 2 tablespoon(s) dried shrimp

  11. 1 tablespoon(s) grated fresh ginger

  12. 2 small fresh red Thai chilies , seeded, chopped coarsely

  13. 1 tablespoon(s) peanut oil

  14. 8 ounce(s) ground pork

  15. 3 eggs , beaten lightly

  16. 2 cup(s) bean sprouts

  17. 4 green onions , sliced thinly

  18. 1/3 cup(s) coarsely chopped fresh coriander

  19. 1/4 cup(s) coarsely chopped and roasted unsalted peanuts

  20. 1 lime , quartered

Instructions Jump to Ingredients ↑

  1. Soak tamarind pulp in the boiling water 30 minutes. Pour tamarind into fine strainer over small bowl; push as much tamarind pulp through strainer as possible, scraping underside of strainer occasionally. Discard any tamarind solids left in strainer; reserve pulp liquid in bowl. Mix sugar and sauces into bowl with pulp liquid.

  2. Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.

  3. Shell and devein prawns, leaving tails intact.

  4. Blend or process garlic, turnip, shrimp, ginger, and chilies until mixture forms a paste.

  5. Heat oil in wok; stir-fry garlic paste until fragrant. Add pork; stir-fry until just cooked through. Add prawns; stir-fry 1 minute. Add lightly beaten eggs; stir-fry until egg just sets. Add noodles, tamarind mixture, sprouts, and half of the onion; stir-fry, tossing gently until combined. Remove from heat; add remaining green onion, coriander, and nuts, toss gently until combined. Serve with lime wedges.

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