Pad Thai is a popular Thai dish that is made with stir-fried rice noodles, eggs, shrimp, chicken, or tofu, and a sweet and savory sauce. It is a delicious and flavorful dish that can be enjoyed for lunch, dinner, or a snack.
This recipe is unique because it uses a special technique to create a silky and flavorful sauce. The sauce is made with a blend of tamarind paste, fish sauce, sugar, and chili peppers to create a rich and complex flavor.
Ingredients:
1 pound dried rice noodles
2 tablespoons vegetable oil
2 eggs, beaten
1 pound shrimp, peeled and deveined
1 pound chicken breast, cut into thin strips
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped cilantro
1/4 cup chopped peanuts
For the sauce:
1/2 cup tamarind paste
1/4 cup fish sauce
1/4 cup sugar
2 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
Instructions:
Cook the rice noodles according to package directions.
While the noodles are cooking, heat the vegetable oil in a large skillet over medium heat. Add the eggs and cook until scrambled, about 2 minutes.
Add the shrimp or chicken to the skillet and cook until cooked through, about 5 minutes.
Add the onion, garlic, green bell pepper, and red bell pepper to the skillet and cook until softened, about 5 minutes.
In a small bowl, whisk together the tamarind paste, fish sauce, sugar, lime juice, chili powder, ground cumin, ground coriander, and salt.
Add the sauce to the skillet and cook until heated through, about 2 minutes.
Drain the noodles and add them to the skillet. Toss to coat.
Stir in the cilantro and peanuts.
Serve immediately.
Tips for a Perfect Pad Thai:
Use dried rice noodles for the best texture.
Cook the noodles according to package directions to prevent them from overcooking.
Use a good quality tamarind paste for the best flavor.
Add the sauce at the end of cooking to prevent it from curdling.
Variations:
For a vegetarian version, substitute tofu or tempeh for the shrimp or chicken.
For a vegan version, use vegan tamarind paste, fish sauce, and butter.
For a spicier version, add more chili powder to the sauce.