I never used to like Pad Thai when I got it at Thai restaurant. It was always too oily and at the same time, not flavorful.
I tried making my own pad thai recently and it was like a different world. I would still rather have the spicy pad kee mao (drunken noodles) but these are great and easy for a quick weeknight meal. I also added julienned carrots to this during the garlic stage, just because.
- 1/2 pack of rice noodles
- 1/2 cup extra firm tofu, juilienned
- 1/2 pound shrimp
- 2 cups bean sprouts
- 1 1/2 cups scallions, cut into 1 inch pieces (Chinese chives are better, but scallions are fine)
- 2 shallots, julienned
- 3 cloves garlic
- 2 Tbsp fish sauce
- 3 Tbsp tamarind
- 3 Tbsp sugar
- 1 1/2 tsp dried red chilies (can use fresh birds eye chilies if you want something spicier)
- cilantro and peanuts for garnish
- 1 egg
- Soak noodles in warm water until flexible.
- Add shallots, garlic, chili to a hot wok with oil. Fry slightly until fragrant with tofu and shrimp.
- Drain noodles and add fish sauce, tamarind and sugar. Stir to prevent sticking until noodles are soft and cooked through.
- Make a well in the center of the wok and add 1 egg. Scramble slightly and stir in bean sprouts, scallions, cilantro and peanuts. Serve immediately.