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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Main Dish Beans Pasta Seafood Asian Thai Dinner Party Shrimp Stove Top One Dish Meal Stir Fry Soy Tofu Pasta Rice And Grains Shellfish Equipment Number Of Servings Presentation Served Hot Technique

Authentic Pad Thai

The real deal. Straight from the streets of bangok.

Steps

Soak the dry noodles in lukewarm water while preparing the other ingredients , for 10-15 minutes.
Julienne tofu and cut into pieces 1 inch long.
Cut up chinese chives into 1 inch long pieces.
Set aside a few fresh chives for a garnish.
Rinse the bean sprouts and save half for serving fresh.
Mince shallot and garlic together.
Heat the oil in a wok on high.
Fry the peanuts until toasted and remove them from the wok.
Add shallot , garlic and tofu and stir them until they start to brown.
The noodles should be flexible but not expanded at this point.
Drain the noodles and add to the wok.
Stir quickly to keep things from sticking.
Add tamarind , sugar , fish sauce , chili pepper and preserved turnip.
Stir.
The heat should remain high.
If your wok is not hot enough , you will see a lot of juice in the wok at this point.
Turn up the heat , if it is the case.
Make room for the egg by pushing all noodles to the side of the wok.
Crack the egg onto the wok and scramble it until.

Ingredients

rice sticks, extra firm tofu, chinese chives, bean sprouts, garlic cloves, shallot, vegetable oil, peanuts, fish sauce, sugar, tamarind pulp, dried arbol chile, preserved turnip, egg, shrimp, banana flower, lime wedges