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Prep 20 mins
Cook 20 mins
Pad Thai sauce is not always available, especially in Mexico, so I'm posting this recipe because it includes homemade sauce. Pad Thai sauce has a special quality, it's salty, sour, sweet and spicy. The recipe comes from The Gourmet Cookbook however I've made a few revisions.
- 1 cup boiling water
- 2 tablespoons tamarind paste (from a pliable block)
- 3 tablespoons fish sauce
- 3 tablespoons light brown sugar, packed (or palm sugar)
- 1 tablespoon granulated sugar
- 1⁄4 teaspoon salt
- 1 (7 ounce) package rice noodles, dried (fettuccine width)
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 6 garlic cloves, finely chopped
- 3 small shallots, coarsely chopped
- 1⁄2 lb medium shrimp, peeled, deveined and cut into 1/2 inch pieces
- 1⁄2 lb tofu, patted dry and cut into 1/2 inch cubes (optional)
- 2 1⁄2 cups bean sprouts, rinsed and dried
- 8 scallions, quartered legthwise and cut crosswise into 1 inch pieces
- 4 tablespoons roasted peanuts, unsalted and crushed
- 1 1⁄2 teaspoons red pepper flakes (to taste)
- lime wedge
- Rice Noodles:.
- Place wide rice noodles in a bowl and pour in enough very warm (110°F) water to totally submerge the noodles; soak until they’re pliable but still rather firm, about 30 minutes.
- Drain thoroughly and keep in bowl, tightly covred with plastic wrap.
- Sauce (Can be made up to one day in advance; store in refrigerator):.
- Pour boiling water into a bowl and add tamarind, stir and mash gently for 3 minutes to soften.
- Pour mixture through a fine mesh sieve into a bowl, pressing hard on solids; discard solids.
- Combine fish sauce, tamarind mixture, brown sugar, granulated sugar and salt in a small saucepan and heat over moderate heat, stirring until sugar is dissolved; 1 to 2 minutes.
- Remove from heat and set aside.
- Pad Thai:.
- Heat 1 tablespoon oil in wok over moderate heat until hot but not smoking.
- Add eggs and scramble until just cooked through, about 1 minute.
- Transfer eggs to a bowl and tear into small pieces.
- Heat remaining oil in wok over moderately high heat until just beginning to smoke.
- Add garlic and shallots and stir-fry until just beginningto brown, about 1 minute.
- Add shrimp and stir-fry for 1 minute, then add optional tofu and stir-fry until shrimp is just cooked through,about 2 minutes.
- Transfer shrimp to bowl with eggs.
- Heat wok over moderately high heat until hot.
- Add tamarind sauce and bring to a boil.
- Add drained rice noodles and stir-fry until tender and excess sauce is absorbed, 2 to 3 minutes.
- Add egg and shrimp mixture, 1 1/2 cups bean sprouts, scallions, 2 tablespoon peanuts and red pepper flakes and toss well.
- Place Pad Thai on a platter and top with remaining 1 cup bean sprouts and sprinkle with remaining 2 tablespoons peanuts.
- Serve with lime wedges.
Yowzah from the *Ya Ya Cookerhood* visiting *Countries of Asia*! Having never made this before, I perty much followed as written, but did skip the tamarind sauce (didn't have any)....we LOVED it anyway, and added more shrimpies and NO tofu! Made a believer out of me--move over Deborah (Kerr) and Yul (Brenner) of *The King and * I--will definitely be making again - KEEPER!
We loved this! This was my first attempt at making Pad Thai and I was very pleased with the results. I was a little worried about the amount of fish sauce, but it did not overpower at all. I did not use tofu and next time would up the shrimp to 1 lb to make up for that. The only other thing I changed was to use 1/2 the amount of shallot and next time I think I would use even less, but that's just personal preference. Thanks for a delicious and quick recipe! Made for ZWT6.