Name: Pad Thai
Yield: 3 servings
Cuisine: Thai
Ingredients: ½ pound (225 g) rice noodles; ¼ cup (60 ml) fish sauce; 3+ tablespoons (50 ml) white vinegar (or rice vinegar); ¼ cup plus 1 tablespoon (75 ml) tamarind juice; ¼ cup and 1 tablespoon (75 ml) palm sugar (or granulated sugar); 4 tablespoons (60 ml) vegetable oil; 2 cloves, chopped garlic; 2 tablespoons (30 ml) (or to taste) red chili pepper flakes; ½ pound (225 g) (choose one or a combination) protein (shrimp, tofu, chicken, squid, or beef); as needed assorted vegetables (e.g., shredded carrots, white onions, peppers); 2 eggs; 4, chopped green onions; ¾ pound (340 g) bean sprouts; ¾ cup (175 ml) peanuts, chopped unroasted; optional lime wedge (garnish); optional cilantro (coriander) leaves (garnish)

Dinner

3 servings

927 cal/serving

Instructions

Step 1

Soak the rice noodles in warm water for about 20 minutes and strain (or pour boiling water over them and let sit 7 minutes).

Rice noodles

Step 2

Mix fish sauce, white vinegar, palm sugar and tamarind juice together in a small bowl to make the sauce.

Fish sauceWhite vinegar (or rice vinegar)Vegetable oilTamarind juicePalm sugar (or granulated sugar)

Step 3

Heat vegetable oil on high in a wok and brown the chopped garlic and chili flakes for about 1 minute.

Vegetable oilGarlicRed chili pepper flakes

Step 4

Cook the chosen protein (shrimp, tofu, chicken, squid or beef) in the oil until browned (6–8 minutes).

Protein (shrimp, tofu, chicken, squid, or beef)Vegetable oil

Step 5

Add the assorted vegetables and cook until tender.

Assorted vegetables (e.g., shredded carrots, white onions, peppers)

Step 6

Add the noodles, crack the eggs over them, let the eggs cook, then mix everything together.

Rice noodlesEggs

Step 7

Pour the prepared fish-sauce mixture into the wok, mix well and reduce heat to medium.

Fish sauceWhite vinegar (or rice vinegar)Tamarind juicePalm sugar (or granulated sugar)

Step 8

Add chopped green onions and bean sprouts and stir-fry for 2 more minutes.

Green onionsBean sprouts

Step 9

Serve on a plate or bowl and garnish with chopped peanuts and, optionally, cilantro and a lime wedge.

Peanuts, chopped unroastedCilantro (coriander) leaves (garnish)Lime wedge (garnish)

3 servings

927 cal/serving

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Ingredients

Rice noodles½ lb

Fish sauce¼ cup

White vinegar (or rice vinegar)3

Tamarind juice¼ cup

Palm sugar (or granulated sugar)¼ cup

Vegetable oil4 tbsp

Garlic2 cloves

Red chili pepper flakes2 tbsp

Protein (shrimp, tofu, chicken, squid, or beef)½ lb

Assorted vegetables (e.g., shredded carrots, white onions, peppers)as needed

Eggs2

Green onions4

Bean sprouts¾ lb

Peanuts, chopped unroasted¾ cup

Lime wedge (garnish)optional

Cilantro (coriander) leaves (garnish)optional

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This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.