The Pad Thai recipe that I’ve developed isn’t authentic, but it is a tasty version that avoids fish sauce, pickled radish, and dried shrimp (all of which are not generally stocked in our house).
Ingredients:
Sauce:
1/3 cup tamarind paste
1/3 cup vegetable stock
1/3 cup tamari sauce
1/4 cup palm sugar
Veggies:
Shredded carrots
Shredded radish
Diced onion
Thinly sliced red peppers
Protein:
Tofu (frozen and thawed, pressed to drain)
Shrimp
Eggs
Other:
Rice noodles
Chopped peanuts
Bean sprouts
Lime
Sesame oil
Method:
Soak rice noodles in cold water while preparing the rest of the dish.
Combine the sauce ingredients in a pot and simmer over low heat, stirring until the sugar dissolves.
Put a little sesame oil in a pan. Add the tofu & cook until crispy. Remove from pan.
Put a little sesame oil in a pan. Add the onion & saute until soft. Remove from pan.
Put a little sesame oil in a pan and cook the shrimp. Remove from pan & wipe out pan.
Slice lime into very thin circles.
Scramble the egg.
Make sure the rice noodles are soft – you should be able to wrap them around your finger without breaking.
Heat the pan over medium heat. Put a quarter of the sauce into the pan, stir in a quarter of the rice noodles to coat with the sauce. Cook for two or three minutes. The noodles should be *almost* completely cooked.
Stir in protein and cook for another minute. Remove from heat and add in veggies. Serve topped with peanuts, bean sprouts, and thinly sliced lime. Drizzle a little extra sauce over the dish.
Put another quarter of the sauce into the pan & repeat.