I've always loved pad Thai and often order it when I am at a Thai restaurant. Tonight we tried making it at home and it turned out beautifully.
(Serves 2-3) Adapted from this recipe.
2 tsp Korean chili powder (or regular)
1 T coconut/palm sugar (go to Bulk Barn!)
1 T white sugar
2 T fish sauce
2 T oyster sauce
2 T tamarind juice (or mix tamarind paste with water and strain to get juice)
Mix everything together and set aside while you chop other ingredients.
2 T sesame oil
2 garlic cloves, minced
1/4 small onion, minced
15 shrimp (approx), shells removed
3 T salted Chinese radish, chopped (can buy it packaged, chopped or not)
1/2-1 package extra firm tofu, diced (optional)
1 package fresh rice noodles (we used the thick, flat ones)
2 T water
1 cup bean sprouts
approx. 8 green onions, chopped
peanuts, cilantro, lime for garnish (optional)
Heat the oil in a wok on medium. Add the garlic & onion and cook for a few minutes. Add the shrimp and Chinese radish. Once shrimp is cooked add tofu, rice noodles and water. Put the lid on to help the noodles break apart - you might need to use a wooden spoon to help them out. Add the pad Thai sauce. Add the bean sprouts and green onions. Once softened, move the pad Thai to one side of the wok and crack two eggs in. Scramble them into the pad Thai. Garnish with peanuts, cilantro and lime as desired.
Do you like pad Thai? Have you ever made it?
What is your favourite dish to order in a Thai restaurant?