Hi everyone! This is CiCi. Today we are going to make Pad Thai. Pad Thai is a classic Thai
noodle dish that you can find everywhere in Thailand. It s also so popular that you can
order it in any Thai restaurant here in the US. Let's get started with this authentic
Pad Thai recipe!
To prepare the dried rice noodles, rehydrate them in a bowl of room temperature water for
1 hour. Drain.
To prepare for other ingredients, cut the lime into wedges. Roughly chop the peanuts,
dried shrimp, shallot, and garlic. Cut the tofu into bite-size pieces, and cut the chives
into 2-inch pieces.
To make the sauce, in a bowl, add in the hot water, and palm sugar, stir and dissolve it.
Also, add in the tamarind paste and fish sauce. Mix well. Set aside.
In a wok over medium-high heat, add 1 tablespoon of extra light olive oil, place in the shrimp.
Stir-fry both sides until pink. Remove and set aside.
In the same wok over medium heat, add 1 tablespoon of extra light olive oil, transfer in the
sweet preserved daikon radish, dried shrimp, shallot, garlic, and tofu. Stir-fry until
aromatic, 2 minutes.
Turn to high heat, transfer in the noodles and sauce. Stir-fry until the noodles have
absorbed all the sauce.
Push the noodles to the side, add 1 tablespoon of extra light olive oil, and crack in the
eggs. Pan-fry the eggs for about 1 minute. Mix the noodles and the eggs. Return the shrimp.
Place in the chives and about 1 1/2 cups of bean sprouts. Mix together. Lastly, add the
peanuts.
Serve on a plate. Garnish with lime and additional bean sprouts on
the side.