Pad Thai
Ingredients
The noodles and sauce
-
8
oz.
dried flat pad Thai noodles or stir-fry rice noodles
-
¼
cup
tamarind juice concentrate
-
3
Tbsp.
dark brown sugar
-
2
Tbsp.
fish sauce
-
2
tsp.
chili-garlic sauce
-
3
Tbsp.
vegetable oil
The toppings and garnishes
-
1
bunch
scallions
-
⅓
cup
roasted, salted peanuts
-
2
cups
mung bean sprouts
-
4
large
eggs
-
lime wedges
for serving
Instructions
- Prep the scallions by separating the dark green parts from the light green parts and bulbs.
- Whisk the eggs in a medium bowl.
- Coarsely chop the peanuts.
- Soak the noodles in boiling water until soft and pliable, then drain and rinse.
- Mix the tamarind concentrate, brown sugar, fish sauce, chili-garlic sauce, and hot water in the bowl used for soaking the noodles.
- Heat oil in a large skillet and scramble the eggs until dry curds form.
- Add the scallion whites, fish sauce mixture, and noodles to the skillet and cook until the sauce is mostly absorbed.
- Toss in the scallion greens, bean sprouts, and half of the peanuts, cooking until heated through.
- Serve the noodle mixture on plates, topped with chili-garlic sauce and remaining peanuts, with lime wedges on the side.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
300mg
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