Things You'll Need:
- 1/2 lime
- 1 egg
- 4 teaspoons fish sauce
- 3 cloves of garlic (minced)
- 1/2 teaspoon ground dried chili pepper
- 1 shallot (minced)
- 2 tablespoon sugar
- 2 tablespoon tamarind
- 1/2 package Thai rice noodles
- 2 tablespoon vegetable oil
- 1/2 lb shrimp
- 1/3 cup tofu (extra firm)
- 1/2 Chinese chives (green)
- 2 tablespoons peanuts
- 1-1/3 bean sprouts
- 1 tablespoon preserved turnip
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Step 1
To start making pad thai, place the rice noodles in a pot of boiling water. Cover with the lid and allow it to soften.
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Step 2
Cut the tofu into 1-inch long matchsticks shape. Also, cut the Chinese chives into 1-inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
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Step 3
Use a frying pan and heat it up on high heat and pour vegetable oil. Fry the peanuts until toasted and remove them from the pan.
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Step 4
Add shallot, garlic and tofu and stir them until they start to brown.
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Step 5
Drain the rice noodles and add to the pan. Stir quickly to keep things from sticking to the pan.
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Step 6
Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. Make sure the heat remains high.
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Step 7
Make room for the egg by pushing all noodles to the side of the pan. Crack the egg on to the pan and scramble it until it is almost all cooked. Mix the egg into the noodles.
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Step 8
Add shrimp and stir. Add bean sprouts and chives. Stir a few more times. The noodles should be soft and very tangled.
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Step 9
Pour onto the serving plate and sprinkle with peanuts.
