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Prep 15 mins
Cook 10 mins
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.
- 1 (7 ounce) packagemedium 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
- lime wedge
- 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.
This was VERY yummy!! I did do several substitutions: I didn't have any tamarind juice, so I subbed lime juice w/ some brown sugar; soy sauce instead of fish sauce; left the shrimp out and added vegetarian chicken (Fri-Chik), and used almonds instead of peanuts. Thanks so much for sharing! DH rated 8/10~~BIG compliment! :O)
I didn't really like it. The shrimp cooked too long and became tough, I think I would have added it at the end of cooking. Wasn't fond of the tofu, had a strange, sharp aftertaste. Didn't really like the overall flavour. I don't think I'll make it again. Thanks anyway, it was an adventure!
I love this ethnic main course! I only found tamarind paste. It had big seeds in it so I had to work with what I had. I only used a tablespoon of the paste and mixed it with 2 tablespoons of boiling water. I have to say that the tamarind makes the dish. I will not make Pad Thai without it! Thank you!