The Best Pad Thai

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A melange of tastes from salty-sour to sweet/nutty/and tamarind fruity... Noodles that waft the smell of street side vendors in bangkok. A must for any aisian food fanatic.

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Steps

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Optional garnishes: sprigs of fresh cilantro and lime wedges.

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Soak rice noodles in cold water for at least 1 hour.

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Drain and set aside.

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In a bowl , combine tamarind juice , fish sauce , rice vinegar , sugar , and ketchup.

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Set aside.

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Heat oil in a wok , add garlic.

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Saut for 30 seconds until garlic is fragrant.

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Add shrimp , tofu and egg.

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Stir-fry for 1 minute , until egg is scrambled.

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Add rice noodles and tamarind juice mixture.

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Stir-fry all ingredients until well cooked and combined.

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Serve with bean sprouts on the side , peanuts sprinkled over the top , with fresh cilantro and lime wedge garnishes.

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Ingredients

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rice sticks, tamarind juice, fish sauce, rice vinegar, sugar, tomato ketchup, vegetable oil, garlic, shrimp, tofu, egg, bean sprouts, unsalted peanuts, cilantro, lime wedge