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Pad Thai

A standard Thai rice noodle dish. Using very flavorful ingredients that have become easy to find in your local supermarkets. The Tamarind Juice adds a unique flavor. Enjoy as a meal or as a side dish.

Posted By: Deirdre K Todd
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Prep Time: 30 minutes | Cook Time: 20 minutes | Ready In: 50 minutes
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US Metric
  • 1 (14-oz) pkg. dried rice noodles; soak in hot water until limp; drain
  • 3 eggs, beaten, cooked, rolled up, and shredded
  • 1/4 c. vegetable oil, for frying
  • 4 cloves garlic, finely chopped
  • 2 TB ginger, peeled, minced
  • 1 red jalapeno chile, minced
  • 1 1/2 lb. large shrimp, peeled, deveined
  • 4 c. bean sprouts
  • 8 oz. fried tofu, small ¼-inch by 1-inch slices
  • ½ bunch garlic chives, chopped
  • Sauce:
  • 1/4 c. (patis) fish sauce
  • ¼ c. tamarind juice
  • 2 TB Aloha shoyu
  • 1/2 c. white vinegar
  • 1/4 c. sugar
  • garnish:
  • 1 c. ground roasted unsalted peanuts, ½ c. cilantro leaves, lime wedges

Cooking Process:

In a medium bowl, combine sauce ingredients; stirring until sugar is dissolved. Set aside. In a a wok or large skillet over high heat; warm oil. Add garlic, ginger and pepper; toss 1 minute until mixture is fragrant. Add shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes. Add bean sprouts, tofu and sauce mixture and heat through. Add noodles and chives; toss well. When the ingredients are heated through, remove from heat

how to serve:

For service; divide noodles onto serving plates.Garnish with shredded eggs, peanuts, cilantro and lime wedges. Serve immediately. Serves 4.