The Thai are masters at balancing sweet, salty, and sour. For this reason, going on an authentic Thai food trip is on the top of my bucket list. But for the time being, here is my own rendition of one of the country’s most popular dishes. Although I made slight adjustments to the recipe to make it easier to gather the ingredients in the Philippines, I did my best to make it taste as close to the ones I have previously enjoyed.
Recipe
Yields 8-10 servings
Ingredients
Pad Thai Noodles
500 grams flat rice noodles
4-6 tablespoons oil
8 cloves garlic, minced
8 shallots, minced
500 grams shrimp, peeled and deveined
4 tablespoons palm sugar
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon shrimp paste
1 ½ tablespoon tamarind paste
4 eggs, beaten
Salt and pepper to taste
1 cup mung bean sprouts
4 stalks green onion, chopped
¼ cup cilantro, chopped
Toppings
Roasted peanuts
Chili flakes
Lime wedges
Procedure
Prepare the noodles according to the instructions on the packaging.
In a pan, heat the oil and sauté the garlic.m and shallots.
After a while, add the shrimp. Once they are cooked, transfer the shrimp into another container.
Add the palm sugar, soy sauce, fish sauce, shrimp paste, and tamarind paste into the pan. Let this simmer until it has slightly thickened.
Mix the noodles in.
In another pan, heat a little more oil and cook the eggs. Once they are done, mix them with the noodles.
Add the shrimp, half of the mung beans, green onions, and cilantro to the noodles. Stir-fry for a few more minutes.
Season with salt and pepper.
Top the noodles with the mung bean sprouts, green onion, cilantro, peanuts, and chili flakes.
Serve with lime wedges and enjoy!
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