by edamame2003
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edamame2003's Notes:
Expand1/2 cup tamarind concentrate Ask a question about this ingredient
1/2 cup palm sugar Ask a question about this ingredient
1/2 cup lime juice Ask a question about this ingredient
Mix all the ingredients in a pot and bring to a boil. Let simmer for about 10 minutes to reduce liquid.
Ask a question about this step1/4 cup grapeseed (or canola) oil Ask a question about this ingredient
16 ounces dry rice noodles (vermicelli or pho width) Ask a question about this ingredient
4 cloves garlic, crushed Ask a question about this ingredient
10-12 peeled and cleaned shrimp Ask a question about this ingredient
1/2 pound ground pork or chicken (optional) Ask a question about this ingredient
1/2 cup sweet preserved radish (can be substituted with quick pickled carrots/radish julienned) Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1/2 cup green onion, chopped Ask a question about this ingredient
cilantro leaves to garnish Ask a question about this ingredient
Soak the dry noodles in hot water for 20 minutes and drain
Ask a question about this stepHeat half of the oil and stir fry the garlic until golden
Ask a question about this stepAdd the ground meat and cook until browned. Drain the cooked meat. Separate to a bowl.
Ask a question about this stepStir fry shrimp until pink. Add to bowl of ground meat and garlic.
Ask a question about this stepPour the pad thai sauce in a pan (large enough for everything) and bring to a boil
Ask a question about this stepAdd the drained noodles, turning and fluffing with a fork until the noodles are covered with the sauce. Be careful not to let the noodles stick to the pan.
Ask a question about this stepRemove the noodles from the pan.
Ask a question about this stepHeat the remaining oil and scramble the eggs.
Ask a question about this stepLower the heat and add in the noodles, meat, shrimp and remaining ingredients, except cilantro.
Ask a question about this stepMix and top with cilantro garnish.
Ask a question about this stepOPTIONAL: Add ground chili pepper, crushed peanuts, bean sprouts, and lime to taste
Ask a question about this stepso glad it worked for you! thank you for trying...
Thanks for the recipe! Can't wait to try this!
Oh yum, Eda! I can't wait to make this. Thanks for a great recipe.
I love this!!! Thanks for the recipe! For the fish sauce do you mean 3/8 cup? Seems like an unusual measurement.
your welcome! yes, 3/8 of a cup of fish sauce. the last time i made this, was for a party, so i had to re-proportion the ingredients.
Yay! A great sounding pad thai recipe!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Thank you for this! i have tried countless Pad Thai recipes and never got even close to the flavor I hoped for - this nailed it.