THE BEST PAD THAI
A melange of tastes from salty-sour to sweet/nutty/and tamarind fruity... Noodles that waft the smell of street side vendors in Bangkok. A must for any Aisian food fanatic.
Provided by Danielle LaPointe
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Optional garnishes: sprigs of fresh cilantro and lime wedges
- Soak rice noodles in cold water for at least 1 hour (noodles can be soaked longer and even over night). Drain and set aside.
- In a bowl, combine tamarind juice, fish sauce, rice vinegar, sugar, and ketchup. 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.
Nutrition Facts : Calories 379.4, Fat 14.3, SaturatedFat 2.3, Cholesterol 117.2, Sodium 400.4, Carbohydrate 49.3, Fiber 1.6, Sugar 4.8, Protein 13.2
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