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Thai: Pad Thai

Source of Recipe


From "Tommy Tang's Modern Thai Cuisine"



List of Ingredients



• 1 tablespoon tamarind paste
  
• ½ cup cold water
  
• 8 ounces rice stick noodles, about â…›-inch wide
  
• ½ cup diced tofu (about ¼-inch dice)
  
• 3 tablespoons fish sauce
  
• 3 tablespoons rice vinegar
  
• 1 tablespoon sugar
  
• 2 teaspoons paprika
  
• ½ teaspoon cayenne pepper
  
• 2 tablespoons peanut or vegetable oil
  
• 2 medium cloves garlic, peeled and finely minced
  
• ½ pound medium prawns, peeled, deveined, and cut crosswise into halves
  
• 2 eggs, lightly beaten
  
• â…“ cup finely chopped unsalted peanuts, divided
  
• ½ cup bean sprouts, rinsed, drained, and patted dry
  
• 3 green onions, slivered
  






Instructions



1. Put the tamarind paste into the cold water and mash slightly with a spoon. Set aside 30 minutes, pressing occasionally to release the tamarind. Strain, reserving the liquid.
   
   
2. Put the rice stick noodles into a large bowl and cover with cold water. Set aside 40 minutes until softened. The noodles can be cut into shorter lengths with scissors. Set aside. Place the tofu on a paper towel-lined plate, cover with another paper towel and let drain while the noodles are soaking. Combine the fish sauce, vinegar, sugar, paprika and cayenne. Set aside.
   
   
3. Heat the oil in a large skillet or wok over medium heat. Add the garlic and cook 1 minute. Add the prawns and tofu; sauté 1 minute. Add the eggs and stir 30 seconds. Add the noodles, tamarind liquid, the fish sauce mixture, and about half of the peanuts. Stir constantly for 3 minutes, until the noodles have absorbed the liquid. Stir in the bean sprouts and green onions. Transfer to a serving platter and sprinkle with the remaining peanuts.
   
   Makes 4 servings