Pad Thai is one of our favorite items to pick up down the road. It’s quick and easy…ready in no time. However, we prefer to cook at home and avoid the unknown in our food. I’ve finally put together a recipe we like that is also quick and doesn’t require hard to find specialty items. I use palm sugar if I have it but I usually don’t and honestly can’t tell a difference between that and brown sugar. Fish and soy sauce are readily available in our local Harris Teeter and Publix. I had to Amazon the tamarind paste, which is fine, it goes a long way and will get plenty of use.
Ingredients:
Pad Thai Sauce:
- 6 tbsp brown sugar (or palm sugar)
- 6 tbsp fish sauce (for vegan option, get vegan fish sauce)
- 2 tsp soy sauce
- 2 tbsp tamarind paste (with 4 tbsp warm water) OR you can use 6 tbsp rice wine vinegar
The rest:
- 8 oz package Pad Thai Noodles (or other rice noodles)
- 2 shallots (finely diced)
- 8 garlic cloves (minced)
- 2 tsp fresh ginger (minced) or you can use the ginger paste
- 4 eggs
- 1 lb your choice of protein – chicken, tofu, shrimp, beef
- 2 limes
- Garnish (optional, highly recommended to use all): Cilantro, bean sprouts, scallions, chopped peanuts
Instructions:
Boil water
Chop the shallot, garlic, and ginger
Crush peanuts. Set aside
Chop cilantro. Set aside.
Mix all sauce ingredients together. Set aside
Cook noodles according to instructions.
Cook protein and remove from pan.
Cook shallot, garlic, and ginger until fragrant.
Add eggs and whisk in the same pan with shallot, garlic, and ginger.
Strain noodles and put in the pan. Toss around and then add the sauce.
Once the sauce is mixed in, add protein.
Plate. Add bean sprout and peanuts on the side to mix in later and sprinkle with cilantro.
Ya done!
