Pad Thai

Ingredients

Pad Thai Sauce                                            

·       Oil                                      2 oz

·       Shallots                             2 oz

·       Garlic                                 1 oz

·       Paprika                              0.5 oz

·       Tamarind paste                3 oz

·       Warm water                     8 oz

·       Palm sugar                       5 oz

·       Salt                                     1 tsp

·       Fish sauce                         2 oz

·       Chicken stock                   4 oz

Shrimp Pad Thai                                                        

·       Oil                                      3 oz

·       Egg                                     4 each

·       Shrimp, cooked               6 oz

·       Bean sprouts                    3 oz

·       Green onion                     2 oz

·       Fried tofu                          2 oz

·       Fresh rice noodles          10 oz – cook according to package

·       Pad Thai sauce               12 oz – see recipe

Garnish

·       Peanuts, ground

·       Lime wedge

·       Cilantro, chopped

·       Sriracha sauce

Instructions

Pad Thai Sauce                                            

1.       Heat sauce pan on medium heat. Add oil, shallots and garlic – sauté until lightly brown.

2.       Add paprika. Cook for another 20 seconds until fragrant, mix thoroughly.                                                  

3.       Add tamarind paste, palm sugar, salt, fish sauce and chicken stock – stir occasionally.             

4.       Let it simmer for 10 minutes.

5.       Turn off heat and set aside.                                                   

Shrimp Pad Thai

1.       Heat oil in a wok until hot. Add shrimp, tofu and eggs, cook until eggs are scrambled.       

2.       Add rice noodles and stir until hot.                                                     

3.       Add Pad Thai Sauce. Cook for about a minute, or until some of the sauce has been absorbed into the noodles.        

4.       Add bean sprouts and green onions, mix thoroughly. Turn off the heat.

5.       Garnish with ground peanuts, lime wedge, cilantro, and sriracha sauce.

Planning on trying this reciepe by Chef Sue? Let us know how it turns out on Facebook, Instagram, or X. If you don’t feel like cooking, then visit RuYi where we make Pad Thai and more daily. RuYi is open 11 am – 1 am every day.

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