A recipe I got from an online forum; it's the poster's Thai girlfriend's recipe, so authentic.
Make and share this Pad Thai recipe from Food.com.
- 8 ounces rice noodles, dried, thin
- 3 tablespoons fish sauce, to taste
- 3 tablespoons tamarind juice, the thickness of fruit concentrate to taste
- 2 tablespoons palm sugar, to taste
- 4 tablespoons peanut oil
- 1⁄3 lb fresh shrimp, shelled, deveined and butterflied
- 3⁄4 cup tofu, firm pressed, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
- 4 -5 garlic cloves, finely chopped
- 3 shallots, thinly sliced (or substitute with half a medium onion)
- 1⁄4 cup dried shrimp, small
- 1⁄4 cup radish, chopped (sweetened salted)
- 2 -3 teaspoons dried red chilies, ground (to desired hotness)
- 3 eggs
- 3 cups fresh bean sprouts
- 1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)
- 2⁄3 cup chopped unsalted dry roasted peanuts
- 1 lime, cut into small wedges
- 2 -3 sprigs fresh cilantro
- 4 green onions, trim off root tip and half of green leaves and place in a glass with white end in cold water to cris
- Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch.
- While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar.
- Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.
- When the noodles have softened, drain and set aside.
- Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.)
- Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
- Reserve 1 teaspoon of the remaining oil, add the rest of the oil to the wok and swirl to coat the wok surface, wait 20 to 30 seconds for it to heat.
- Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden.
- Add garlic and stir-fry with the tofu for 15 to 20 seconds.
- Follow with the sliced shallots and cook another 15 seconds.
- Add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.
- Add the noodles and toss well with the ingredients in the wok.
- Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok.
- Add the reserves teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly.
- When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
- Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles.
- If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook.
- Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.
- When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using).
- Sprinkle with half the chopped peanuts and return the shrimp to the wok.
- Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.