Pad Thai is Thailand's national dish and is often served as street food. Gluten-free flat rice noodles are stir-fried with bean sprouts and a mixture of pungent fish sauce and sour tamarind. You must work quickly, so make sure to pre-prepare all of the ingredients.
8 oz - Pad Thai rice noodles
1 oz - Tamarind paste in block with seeds
1⁄2 cup - boiling water
1⁄4 cup - palm sugar
1⁄4 cup - fish sauce
1⁄4 cup - water
1⁄4 cup - brown rice vinegar
1 tsp - chili powder
2 Tbs - tea seed oil
2 large- shallots, minced
4 cloves - Garlic Minced
2 - eggs, beaten
2 cups - bean sprouts
3 - scallions, thinly sliced
1 cup - shredded daikon radish
1/4 cup - peanuts, chopped
1 small bunch - cilantro, chopped
1 - lime, sliced
Soak the dry noodles in lukewarm water for 30-40 minutes,
bowl and cover in the boiling water. Smash with a fork so that the tamarind breaks apart. Let sit while you prepare the rest of the ingredients. After 1 hour, drain the noodles and set aside. Strain the tamarind mixture through a fine strainer and add the liquid to a small saucepan.
Heat the pan with the tamarind juice over medium heat. Add the palm sugar, fish sauce, water, vinegar, and chili powder. Bring to a simmer and cook until the palm sugar dissolves. Turn off heat and set aside.
Have all of your ingredients organized next to the stove. Heat a wok on medium heat until hot. Add the oil and immediately add the shallot and garlic. Stir until they start to brown but make sure they don't burn. Add the noodles to the wok. Stir quickly to keep things from sticking. Add the tamarind sauce and stir until the liquid evaporates, about 5 minutes.
Make room for the egg by pushing all noodles to the side of the wok. Pour the egg a little at a time into the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add the bean sprouts, scallions, and radish. Stir a few more times. The noodles should be soft and tangled at this point.
Pour onto a serving plate and sprinkle with peanuts and cilantro. Garnish with sliced lime.
work with rice noodles, stir-fry, make tamarind juice wok