Pad Thai Gung
Pad Thai is a delicious fast food dish that we can find any corner of Thailand. The secret ingredient is tamarind juice that gives the dish smooth sourness. Here is my simple Pad Thai recipe.
Pad Thai sauce (4 servings)
½ C. tamarind juice
¼ C. palm sugar
¼ C. cane sugar
1 Tbsp. salt
¼ C. fish sauce
¼ C. oyster sauce
½ C. water
Add all the ingredients into a sauce pan. Stir occasionally and let it boil until the sugar is dissolved about 5-10 minutes. Then set it aside.
Pad Thai with shrimps (1 serving)
2 Tbsp. cooking oil
½ Tbsp. garlic, minced
½ Tbsp. shallot, minced
¼ C. extra firm Tofu, small diced
4-6 each, shrimps, deveined and shelled
1 C. soaked rice noodle (see the package for soaking time)
1 scallion, cut ½ inch long
½ C. bean sprouts, plus more for garnish
¼-½ C. Pad Thai sauce (recipe above)
2 Tbsp chopped peanut, plus more for garnish
½ tsp. Chili powder (optional)
1 wedge lime
1 Tbsp soy sauce
In a wok or frying pan on high heat, add oil. Wait until the oil is hot (you will see some smoke), lower the heat to medium.
Add garlic and shallot, stir consistently until golden brown.
Add Tofu and stir for 1-2 minutes.
High heat. Add shrimps, stir until the shrimps turn white on the edges, but still pink in the middle.
Add noodles and Pad Thai sauce. Stir until the noodles are fully cooked about 5-10 minutes.
Add green onion, ground peanut, and bean sprout. Stir and turn the heat off.
Taste and add more seasoning if needed.
In a small bowls, beat the eggs with soy sauce. Make Thai omelette.(recipe is on another page.)
Serve while is still hot. Place the omelette on top of Pad Thai. You can add more bean sprouts, chili powder (if using), sugar, lime and ground peanut on the side.