Pad Thai Recipe

🧂 Ingredients

• 4 ounces dry rice noodles
• 3 tablespoons fish sauce
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 tablespoons tamarind concentrate
• 2 tablespoons sriracha

  optional, for spicier – or more to taste
• 2 tablespoons palm sugar

  or use brown sugar
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 10 large shrimp

  peeled and deveined
• 2 tablespoons vegetable oil

  + more as needed
• Salt to taste
• 4 ounces firm tofu

  cut into bite-sized pieces (sub in chicken if desired)
• ¼ cup sweet preserved daikon radish

  chopped (optional, SEE NOTES)
• 1 shallot

  chopped
• 4 cloves garlic

  chopped
• 1 tablespoon dried shrimp

  minced (optional, SEE NOTES - use shrimp paste as an alternative)
• 1 tablespoon red pepper flakes

  optional
• 2 eggs

  beaten
• 2 cups bean sprouts

  + more for garnish
• 1 cup garlic chives

  or use scallions, chopped
• 2 tablespoons roasted peanuts

  + more for garnish

Instructions

• 1 Prep the Noodles. Soak the dried rice noodles for 1 hour in room temperature
  water, or until the noodles become pliable (or soak them 5-7 minutes, then boil
  for 10 minutes). Refer to your packaging directions for preparation to cook them
  through as needed.
• 2 Prep the Ingredients. Set up 5 bowls and add the ingredients into the bowls as
  listed above. Prepping makes the recipe much easier.
• 3 Make the Pad Thai Sauce (Bowl 1). Whisk together the sauce ingredients in a
  small bowl until well combined and set aside.
• 4 Cook the Shrimp (Bowl 2). Heat a large wok to medium heat. Toss the shrimp in
  bowl 2 with oil and salt, then add to the wok. Stir fry for 1-2 minutes, or
  until the shrimp is partially cooked through (they will continue to cook as we
  continue). Push the shrimp aside in the pan.
• 5 Add Bowl 3. Stir in the contents of the 3rd bowl and cook, stirring, for 1
  minute, until the garlic becomes fragrant. Push the ingredients to the side of
  the pan.
• 6 Add Bowl 4. Add more oil if needed, stir in the eggs. Cook, stirring for 2-3
  minutes, until the eggs are cooked and mixed with the ingredients.
• 7 Sauce and Noodles. Stir in the Pad Thai sauce and prepped rice noodles. Stir to
  coat the noodles with the sauce.
• 8 Add Bowl 5. Stir in the contents of the 5th bowl. Toss to combine.
• 9 Garnish with extra bean sprouts, roasted peanuts, chili flakes, and serve.

Nutrition Info