THE BEST PAD THAI

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The Best Pad Thai image

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

1 (7 ounce) package medium size rice sticks
1/4 cup tamarind juice
1/2 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon sugar
3 teaspoons tomato ketchup
2 tablespoons vegetable oil
1 tablespoon garlic, minced
6 shrimp, shelled and deveined
2 ounces tofu, cubed
1 egg, lightly beaten
1/2 cup bean sprouts
1/4 cup unsalted peanuts, crushed
cilantro
lime wedge

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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