INGREDIENTS
4 Tablespoons tamarind paste
1 ½ cups boiling water
4 to 6 tablespoons Fish sauce
1 Tablespoon Thai garlic chili sauce
4 Tablespoons light brown sugar
2 Tablespoons lime juice
8 ounces Rice Noodles
10 ounces firm tofu
6 green onions
8 ounces shrimp
4 garlic cloves, minced
3 large eggs, beaten
8 ounces bean sprouts, divided
½ cup cashews chopped, divided
10 cilantro sprigs for garnish
1 lime, cut into wedges for garnish
Oil (you could use what you have I
used grape seed)
Sesame oil
DIRECTIONS
In a medium bowl, whisk together the
tamarind paste and water. Let the
mixture sit for 5 minutes, and then whisk in the fish sauce, chili, sugar and
lime juice. Set aside.
Place rice noodles in a large bowl
and cover with warm water. Let them soak
for 10 minutes. Drain the noodles about
5 minutes before you start cooking the Pad Thai.
Dice tofu into ½ inch cubes. Slice green onions, setting aside the green
tops.
Heat pan over high heat, drizzle
with oil, add tofu and cook until golden.
Remove with a slotted spoon and set aside.
Add more oil if needed. Add the white part of the green onions and
garlic. Stir quickly until lightly
golden then add egg to the pan. Let it
sit until it starts to set up, then stir to scramble.
Quickly add the remaining ingredients to the pan in the following order, tossing the ingredients well after each addition: noodles, sauce, ½ of the bean sprouts, green part of the green onion, ½ of the cashews, the reserved tofu and shrimp. Toss well to make sure everything is heated through. Transfer to a serving plate. Sprinkle the remaining bean sprouts and cashews over the top and garnish with cilantro and lime wedge. Drizzle with a very small amount of sesame oil. Indulge!
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