Easy Authentic Pad Thai

• 分量: 2 servings
• 調理時間: 10 minutes
• 総時間: 20 minutes

材料

6 oz dried flat rice noodles (1/4 inch width)

2 large eggs

10 shrimp (fully thawed)

2 stalks green onion (cut into 2 inch length pieces)

1 shallot (or small onion, thinly sliced)

1/4 cup garlic chives (Optional) (cut into 2 inch length pieces (if you are using this, use only 1 green onion stalk)

1 cup bean sprouts (add 1/2 cup more if you like the fresh crisp from the sprouts)

3 tablespoon fish sauce

3½ tablespoons sugar (or light brown sugar or palm sugar)

3½ tablespoons tamarind concentrate (or lime juice)

1 tablespoon oyster sauce

1/3 cup water

1 tablespoon oil

1 tablespoon toasted peanuts (optional) (finely chopped or crushed)

2 lime wedges

手順

Soak the Rice Noodles

In a large bowl, soak 6 oz dried flat rice noodles in hot tap water (not boiling water) for 15-18 minutes. Make sure all the noodles are fully submerged under water.This will soften them up and make them pliable, perfect for stir-frying later on. Once the noodles are soft, drain them and set them aside.

To test if the noodles are at the right consistency, do a finger wrap test. Wrap a noodle around your finger, if it breaks - you need to soak it longer, if it wraps easily it's good to go.

Prepare the Pad Thai Sauce

In a small bowl, combine 3½ tablespoons sugar, 3 tablespoon fish sauce, 1 tablespoon oyster sauce, 3½ tablespoons tamarind concentrate, 1/3 cup water and mix well. Set it aside for later.

(Optional) If you like your pad thai to be spicy, you can add a tablespoon of sriracha.

Prepare the Herbs, Aromatics and Veggies

Peel the garlic and chop it into small pieces. Then, peel the shallots and slice them thinly. Set them both aside for later.

Cut the green onions and garlic chives (if you are using any), into 2 inch pieces. Cut the white parts of the green onion in half lengthwise as well.

In a large bowl add cold water and the bean sprouts and rinse it until the water runs clear. Remove any soggy brown bean sprouts and discard them.

Cut some lime wedges and set it aside for the very end.

(Optional) If you are using crushed peanuts, toast some peanuts in a small pan on medium- low heat for a few minutes until golden brown. Make sure to watch it and keep it moving every 15 seconds so they don't burn.Once they are toasted, wait for them to cool and crush them in a mortar and pestle or finely chop it with a knife and set it aside for the end.

Stir Fry Everything Together

Heat a non-stick pan or wok over medium-high heat and add oil. Once the pan is hot, add proteins like chicken, shrimp, or tofu in and stir-fry them until the protein is cooked through. Remove it from the pan and set it aside.

Add a bit more oil into the pan. Once the pan is hot, add in the shallots and stir fry it until they are soft.Once the shallots are soft, then add in the minced garlic and stir them together for a few seconds.

Add the noodles into the pan and drizzle a bit of oil over it and flip it around.

Pour the pad thai sauce over the noodles.

Continue to stir-fry the noodles for a few minutes until they absorb the sauce, making sure to coat each strand evenly. If the noodles are too dry, add a few more tablespoons of water.

Now it's time to add the eggs to the pan.Move the noodles to one side of the pan. Add a bit more oil to the pan, and crack the eggs into the pan on the other side. Break the yolks and gently move them around and let the eggs cook until set, then scramble them into the noodles.

Turn off the heat, and add the bean sprouts and scallions/garlic chives to the pan. Toss them with the noodles and scrambled eggs, allowing the residual heat to soften them slightly.

Place it on a serving dish and sprinkle some toasted peanuts on top and serve it with a wedge of lime! Enjoy!

栄養

• カロリー: 612 kcal
• 脂肪総量: 6 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 3 g
• トランス脂肪: 0.03 g
• コレステロール: 249 mg
• ナトリウム: 2890 mg
• 炭水化物総量: 120 g
• 食物繊維: 5 g
• 糖質総量: 37 g
• タンパク質: 21 g