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Pad Thai

November 12, 2016

And here’s the last of the latest Erin recipes.  She had just taken a trip to Asia (and a cooking class!) so this was a great way to share her experiences.  A great Asian staple and full of flavor.

Difficulty: Med-Hard
Prep Time: 40 min?
Cook Time: 20 min?
Total Time: 60 min?
Yield: ~4 servings
Taste: Great



Pad Thai Sauce
3 tbsp palm sugar
1 cup tamarind paste
2 tbsp fish sauce

Pad Thai
2 tbsp cooking oil (sesame)
3 cloves garlic, finely chopped
1 shallot, finely chopped
1 tbsp sweet radish, chopped
1 tbsp dried shrimp
2 ounces chicken, cut in bite size pieces
1 ounce tofu, diced
4 ounces thin rice noodles, soaked for 10 minutes
¼ cup water
1 egg
2 ounces bean sprouts
Garlic chives, chopped
1 ounce carrot, shredded
lime juice for optional topping
chopped peanuts for optional toppings



1) Put tamarind paste in pot and add palm sugar, and fish sauce. Keep stirring over medium heat until all ingredients area dissolved and thick. Turn off heat and allow to cool.

Can keep in a jar for 2 months.

Pad Thai:

1) Heat the oil in a wok on medium heat then add garlic, shallots, and radish. Fry until fragrant.

2) Add shrimp, chicken and tofu stir until chicken is cooked.

3) Add thin rice noodles and water. Stir until noodles are tender.

4) Add approximately 2 tbsp Pad Thai Sauce and mix well together.

5) Push noodles on the side of the wok and break the egg in. When Egg is cooked, mix noodles and egg together then add bean sprout, chives, lime juice and peanuts to taste.

Source: Cuncina de Erin


From → Main Dish

One Comment

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  1. Erin’s Asian WDC | Elements of Wood

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