Pad Thai

• total time: 1 minute

Ingredients

1 bundle rice noodles

1 lb shrimp (seasoned w/ 1 tsp granulated garlic + 1 tsp white pepper)

1/2 pack cubed firm tofu

3 green onion stalks

1 shallot

4 cloves garlic

2 Tbsp palm sugar (sub brown sugar)

1/4 cup tamarind paste (can sub with 2 Tbsp tomato paste + 1 Tbsp vinegar)

1/4 cup fish sauce

1 tsp chicken bouillon

Optional 1-2 tsp chili flakes

1 cup bean sprouts

Limes + roasted peanuts to serve

Soak rice noodles in room temperature water while you prep your ingredients (that way they will cook evenly instead of too mushy on the outside and too hard on the inside). Chop your tofu, aromatics and palm sugar then measure out your sauce. Clean your shrimp and season with garlic powder and white pepper.

We’ll prepare our sauce first — this can also be done ahead of time and/or in larger batches so that you can have pad thai sauce ready to go in the fridge. To a pan with some oil, add in your shallot and garlic and cook until golden brown. Add sugar and sauce and heat until combined. Remove and set it aside.

Directions

Pour a little more oil to the pan and in your shrimp. Lay the shrimp flat and once you see some pink around the edges, flip and cook another 30 seconds before removing onto a clean dish. Add in your tofu and cook till golden. Meanwhile, strain the rice noodles that have been soaking in room temperature water and pour over some boiling water. Remove your noodles and add straight to the pan with the tofu. Pour in your sauce and let the noodles soak it up. Push your noodles to the side and scramble two eggs in the empty space before sautéing it in with the noodles. Add back in your shrimp along with green onions and bean sprouts and sauté for a minute to complete. Serve with crushed roasted peanuts, green onion, chili flakes and lime and enjoy!