Pad Thai

Ingredients

Instructions

1. 1

   Soak dried rice noodles in warm water until soft but still firm (al dente), about 15-20 minutes. Drain and set aside.

2. 2

   In a small bowl, combine tamarind paste, palm sugar, fish sauce, and water. Stir until palm sugar dissolves.

3. 3

   Heat vegetable oil in a large wok or frying pan over medium-high heat. Add shrimp and tofu. Stir-fry until shrimp are pink and tofu is lightly browned. Remove from wok and set aside.

4. 4

   Add a little more oil if needed. Crack egg into the wok and scramble until just cooked.

5. 5

   Add soaked noodles to the wok with the egg. Pour Pad Thai sauce over the noodles. Stir-fry for 2-3 minutes, tossing to coat the noodles evenly.

6. 6

   Return the cooked shrimp and tofu to the wok. Add bean sprouts, chives, and pickled daikon radish. Toss everything together for another 1-2 minutes until vegetables are slightly softened but still crisp.

7. 7

   Transfer Pad Thai to plates. Garnish with crushed roasted peanuts, lime wedges, and dried chili flakes if desired. Serve immediately.