Name: Pad Thai
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: serves 4
Cuisine: asian
Ingredients: 1/2 cup hot water; 1 1/2 TBSP tamarind paste; 5 TBSP fish sauce (substitute 6 TBSP soy sauce if vegetarian); 1 fresh red chili, minced or 1/2 tsp. cayenne pepper; 5-6 TBSP palm sugar; 8 oz. Thai rice noodles; 2-3 TBSP oil for stir-frying; 3 TBSP chicken stock; 1 shallot, finely chopped; 4 cloves garlic, minced; 1-2 cups medium raw shrimp, peeled and deveined; 1 egg; 2 cups bean sprouts; 1/8 tsp. ground white pepper; 3 scallions, finely sliced; 1/2 cup fresh cilantro, chopped; 1/4 cup dry roasted peanuts, ground or chopped; Lime wedges for serving

Directions

1. Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak (do not boil) the noodles until soft enough to eat, but still firm and a little crunchy. Drain and rinse the noodles thoroughly with cold water. Set aside.
2. In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other sauce ingredients, stirring well. Adjust seasonings to your taste. Set aside.
3. Heat a wok over medium-high heat. Add 2 TBSP of oil, then add the shallots and garlic. Stir-fry 1 minute.
4. Add the shrimp plus 2-3 TBSP of chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump.
5. Push ingredients aside, making room in the center of your wok/pan. Add 1 TBSP of oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).
6. Add the drained noodles and drizzle over the pad Thai sauce. Use 2 utensils and a gentle "tossing" motion to stir-fry everything together. Keep the heat between medium and medium-high; you want your pan hot enough to cook the noodles, but not so hot that the bottom of your pan burns. Stir-fry 4-6 minutes, or until noodles are chewy and a little bit sticky.
7. Remove from heat and adjust seasoning to your taste.
8. Top with the scallions, cilantro, and peanuts, and garnish with lime wedges.
Series: Kelsey & Spike Cook Episode: Thai (Ep. 0)

Orange Chicken

Korean Fried Chicken

Neapolitan Swirl Bread

Healthy Vegetable and Couscous Stuffed Peppers

Lemon Meringue Pie for Two

On Tonight

Worst Cooks in America

Supermarket Stakeout

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Encore: Pull-Apart Caramel Rolls

Encore: Bell Pepper Keto Nachos

Tomato Soup Mac and Cheese

Baked Fish with Shaved Brussels Sprout Salad

Biscoff Cream Pie

Encore: Sheet Pan Chicken Teriyaki and Vegetables

Try Premium

Use Your Slow Cooker Every Night This Week

Meal Prep: Breakfasts

Encore: Pull-Apart Caramel Rolls

Encore: Bell Pepper Keto Nachos

Tomato Soup Mac and Cheese

Baked Fish with Shaved Brussels Sprout Salad

Biscoff Cream Pie

Encore: Sheet Pan Chicken Teriyaki and Vegetables

Orzo Puttanesca with Chicken

Instant Pot Beef Stew

Pad Thai

Sauce: yields (2/3 cup)

Pad Thai:

Categories: