Pad Thai 1 - ผัดไท

Name: Pad Thai 1 - ผัดไท
Ingredients: 7 oz Pad Thai rice noodles, dry; 3 Tbsp vegetable oil, less if using a non-stick pan; 2 Tbsp chopped shallot; 2 cloves garlic, chopped; 2 pc pressed tofu/bean curd, cut into pieces 1/2in x 1/4in; ¾ cup garlic chives, cut into 2in pieces.; 1.5 cups bean sprouts; 2 Tbsp small sized dried shrimp, if using larger ones, you can roughly chop them into smaller pieces.; 6-8 shrimp; 2 eggs; lime for serving; #optional; 2 Tbsp sweet pickled radish, finely chopped; 1/3 cup roasted peanuts; #Pad Thai Sauce; 1/3 cup chopped palm sugar, packed; 3 Tbsp fish sauce; 2 Tbsp tamarind juice (This amount is for pre made concentrate, you may need more if using homemade version); 1 Tbsp water

Description

Such a popular dish, yet it seems to be mysterious to most home cooks. Learn to make this dish in complete detail and impress your friends!

Ingredients

7 oz Pad Thai rice noodles, dry
3 Tbsp vegetable oil, less if using a non-stick pan
2 Tbsp chopped shallot
2 cloves garlic, chopped
2 pc pressed tofu/bean curd, cut into pieces 1/2in x 1/4in
¾ cup garlic chives, cut into 2in pieces.
1.5 cups bean sprouts
2 Tbsp small sized dried shrimp, if using larger ones, you can roughly chop them into smaller pieces.
6-8 shrimp
2 eggs
lime for serving
optional
2 Tbsp sweet pickled radish, finely chopped
1/3 cup roasted peanuts
Pad Thai Sauce
1/3 cup chopped palm sugar, packed
3 Tbsp fish sauce
2 Tbsp tamarind juice (This amount is for pre made concentrate, you may need more if using homemade version)
1 Tbsp water

Instructions

Soak the noodles in room temperature water until softened, about 20 minutes. Meanwhile, set a large pot of water to a boil, make the sauce, and prep all other ingredients.
#The Sauce
Put all sauce ingredients into a small pot and cook over medium low heat, stirring frequently until the sugar is all dissolved. Set aside.
When all ingredients are ready to go, add the noodles to the boiling water and cook for 4 minutes.
While the noodles are cooking, heat the oil in a large saute pan or a wok and add shallot, garlic, dried shrimp and pickled radish, if using. Stir until garlic starts to turn colour. Push the content to one side and the egg into the empty space. Break the yolk and let the egg set a bit before scrambling. Once the egg is scrambled, add tofu and shrimp and toss everything together until the shrimp are half way done.
If the noodles are not yet done at this point, remove the pan from heat while you wait for the noodles to finish cooking.
When the noodles are ready, drain and add to the pan and return the pan to high heat. Add the sauce and toss everything together until all the sauce has been absorbed. Add bean sprouts, garlic chives, chili flakes, peanuts, and toss to mix all the ingredients. Plate and sprinkle with extra crushed peanuts. Serve with a lime wedge. Squeeze fresh lime over the noodles when you’re ready to eat!