Serves 6
35 min
Pad Thai
Recipe GLPR4f9ab8c82465c3
A classic Thai stir-fry featuring tender shrimp and crispy tofu tossed with rice noodles in a balanced tamarind-based sauce, garnished with fresh bean sprouts, garlic chives, roasted peanuts, and lime wedges.
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Ingredients
1/2 cup tamarind juice
1/2 cup Thai palm sugar
1/2 cup Thai fish sauce
1 tablespoon ground chili powder
Vegetable oil, for cooking
30 large shrimp, peeled and deveined
1 (6.7-ounce) package sponge fried tofu, divided into 6 equal portions, each portion thinly sliced
1 (16-ounce) bag dried rice stick noodles
3 cloves garlic, chopped
1/4 cup plus 2 tablespoons prepared pickled turnips, chopped
6 cups bean sprouts
3 cups fresh flat-leaf garlic chives, dark-green parts only, cut into 2-inch pieces
1 cup chopped roasted unsalted peanuts, for serving
Lime wedges, for serving
Directions
Soak the dried rice stick noodles in warm water for 30-40 minutes until softened but still slightly firm, then drain well and set aside.
In a small bowl, whisk together the tamarind juice, palm sugar, fish sauce, and ground chili powder until the sugar dissolves completely. Set the sauce mixture aside.
Heat about 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the chopped garlic and stir-fry for about 30 seconds until fragrant.
Add the shrimp to the wok and cook for 2-3 minutes, stirring frequently, until they turn opaque and pink. Remove the shrimp with a slotted spoon and set aside.
Add another tablespoon of oil to the wok. Add the sliced tofu portions and stir-fry for 2-3 minutes until lightly golden and heated through. Remove the tofu and set aside with the shrimp.
Add the drained noodles to the wok and stir-fry for 1-2 minutes. Pour the tamarind-based sauce over the noodles and toss continuously for 2-3 minutes until the noodles absorb the sauce and are evenly coated.
Return the shrimp and tofu to the wok. Add the chopped pickled turnips and toss everything together for 1 minute until well combined and heated through.
Remove from heat and gently fold in the fresh bean sprouts and garlic chives, reserving a small handful of each for garnish.
Divide the pad thai among 6 serving plates. Top each portion with reserved bean sprouts, garlic chives, and chopped roasted peanuts. Serve with lime wedges on the side.
