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Pad Thai Recipe
Ingredients
- 1/2 cup white sugar
- 1/2 cup distilled vinegar
- 1/4 cup soy sauce
- 2 tbsp tamarind pulp
- 1.5 tbsp siracha sauce
- 1.5 tbsp white sugar
- 1.5 tsp salt
- 1 cup chopped peanuts
- 2 tsp Thai seasoning
- 1.5 tsp minced garlic
- 3 tbsp vegetable oil
- 16 oz shrimp
- 12-14oz of rice noodles
- 4 eggs
- Green onions or chives
- Bean sprouts
- Paprika
Cooking instructions
- Soak the noodles in cold water for about 60 minutes. They should be crisp but flexible. Let them drain for 10 minutes. The will finish up cooking in the pot.
- Prepare the sauce. Mix 1/2 cup white sugar, 1/2 cup distilled vinegar, 1/4 cup soy sauce, 2 tbsp tarmind paste and 1.5 tbsp of siracha sauce into a sauce pan. Put on low heat and stir frequenty until the sauce is well heated and throughly mixed.
- Prepare the dry ingredient mix. Mix 1.5 tbsp white sugar, 1.5 tsp salt, 1 cup chopped peanuts, 2 tsp Thai seasoning into a bowl. Set aside.
- Prepare the shrimp. In a skillet, heat 3 tbsp of vegetable oil and garlic on low heat. Stir until the garlic begins to turn brown. Add the shrimp and cook until the shrimp turns pink. About 4-5 minutes. Remove from heat. Separate the sauce from the shrimp and set aside
- Prepare the noodles. Mix the noodles, sauce, dry ingredient mix, left over sauce from the shrimp and chopped green onions or chives into a large pot or wok. Cook on medium-high heat to stir fry the noodles. When the noodles are beinging to get soft, Scamble 4 eggs in a skillet. Heat until they begin to turn solid. Then add them and the shrimp to the noodles and mix throughly. Remove from heat when everything is cooked.
- Serve garnished with Paprika, bean spouts and chopped peanuts