There are many different ways to make Pad Thai. This is my favorite. Eric is really picky when it comes to food so I don’t add bean sprouts, instead I add some red peppers. I also don’t add tofu (Eric doesn’t like food that is “different”). Another thing I don’t add, which is probably a key ingredient, is the fish sauce. Instead, I use more soy sauce. Either way it tastes amazing! This recipe is (I think) Paula Deen’s, but I added my own modifications. If you like Earl’s Pad Thai.. i find that these two taste similar!
3 eggs, beaten and cooked, rolled up and shredded
4 cloves garlic, chopped fine
1/2 cup white vinegar, or rice wine vinegar
1/4 cup sugar
4 tablespoon tamarind juice (I never have tamarind juice, instead I use a thai salad dressing from Safeway that has tamarind as a key ingredient…you can find this sauce in the deli.)
2 tablespoon good soy sauce
1/4 cup fish sauce (I use soy sauce instead)
1 cup preserved ground radish (I don’t use this either)
8 ounce tofu cake, fried then cut into small cubes
4 cup bean sprouts (I add just a pepper or two instead)
1 cup finely ground raw peanuts, roasted
1 14-ounce package medium dried rice noodles
1 1/2 lb large shrimp, peeled with tails on
1 tablespoon paprika
1 teaspoon cayenne pepper
lime wedges (optional)
1 tbsp or 2 of vegetable oil
FREE Recipe Binder
Are you constantly wondering what's for dinner?
When I don't meal plan I feel behind, and we usually end up ordering take out. This recipe binder will keep you organized and make life a little bit easier.