Pad Thai Recipe

Ingredients

1 1/2 oz. tamarind pulp

1/2 c. boiling water

2 tbsp. grated palm sugar

c. sweet chili sauce

c. fish sauce

12 oz. rice stick noodles

12 medium uncooked prawns

12 clove garlic

2 tbsp. finely chopped preserved turnip

2 tbsp. dried shrimp

1 tbsp. grated fresh ginger

2 small fresh red Thai chilies

1 tbsp. peanut oil

8 oz. ground pork

3 eggs

2 c. bean sprouts

4 green onions

c. coarsely chopped fresh coriander

1/4 c. coarsely chopped and roasted unsalted peanuts

1 lime

Preparation

Step 1Soak tamarind pulp in the boiling water 30 minutes. Pour tamarind into fine strainer over small bowl; push as much tamarind pulp through strainer as possible, scraping underside of strainer occasionally. Discard any tamarind solids left in strainer; reserve pulp liquid in bowl. Mix sugar and sauces into bowl with pulp liquid.Step 2Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.Step 3Shell and devein prawns, leaving tails intact.Step 4Blend or process garlic, turnip, shrimp, ginger, and chilies until mixture forms a paste.Step 5Heat oil in wok; stir-fry garlic paste until fragrant. Add pork; stir-fry until just cooked through. Add prawns; stir-fry 1 minute. Add lightly beaten eggs; stir-fry until egg just sets. Add noodles, tamarind mixture, sprouts, and half of the onion; stir-fry, tossing gently until combined. Remove from heat; add remaining green onion, coriander, and nuts, toss gently until combined. Serve with lime wedges.

Ingredients#

Preparation#

Ingredients

Preparation