Ingredients with Measurements:
- 8 oz. rice noodles
- 2 tbsp. vegetable oil
- 1/2 lb. shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1/4 cup roasted peanuts, chopped
- 1/4 cup green onions, sliced
- 1/4 cup bean sprouts
- 2 tbsp. fish sauce
- 2 tbsp. tamarind paste
- 2 tbsp. brown sugar
- 1 tbsp. soy sauce
- 1/2 tsp. red pepper flakes
- 1 lime, cut into wedges
Special equipment needed:
- Wok or large skillet
- Tongs
Step-by-step instructions:
1. Soak the rice noodles in warm water for 20 minutes, or until they are soft and pliable.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and garlic, and stir-fry for 2-3 minutes, or until the shrimp are pink and cooked through. Remove the shrimp from the wok and set aside.
3. Add the beaten eggs to the wok and scramble until cooked through. Remove the eggs from the wok and set aside with the shrimp.
4. Drain the rice noodles and add them to the wok. Stir-fry for 2-3 minutes, or until the noodles are heated through.
5. Add the fish sauce, tamarind paste, brown sugar, soy sauce, and red pepper flakes to the wok. Stir-fry for 1-2 minutes, or until the sauce is well combined and heated through.
6. Add the cooked shrimp, garlic, and scrambled eggs back to the wok. Stir-fry for 1-2 minutes, or until everything is heated through and well combined.
7. Add the chopped peanuts, green onions, and bean sprouts to the wok. Stir-fry for 1-2 minutes, or until the vegetables are slightly wilted.
8. Serve the Kopi Khop Pad Thai hot, garnished with lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 60g
Protein: 15g
Substitutions for ingredients:
- Chicken or tofu can be substituted for the shrimp
- Cashews or almonds can be substituted for the peanuts
- Cilantro can be substituted for the green onions
Variations:
- Add sliced red bell pepper or shredded carrots for extra color and flavor
- Use a different type of noodle, such as udon or soba
- Add a tablespoon of peanut butter to the sauce for extra creaminess
Tips and tricks:
- Be sure to soak the rice noodles for long enough to ensure they are soft and pliable
- Use tongs to stir-fry the ingredients quickly and efficiently
- Adjust the amount of red pepper flakes to your desired level of spiciness
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a wok or large skillet over medium-high heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Kopi Khop Pad Thai in individual bowls, garnished with lime wedges and a sprinkle of chopped peanuts.
Garnishes:
Lime wedges, chopped peanuts, and cilantro
Pairings:
- Thai iced tea or coffee
- Crispy spring rolls or egg rolls
Suggested side dishes:
- Steamed jasmine rice
- Stir-fried vegetables
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok to help them soften and cook properly.
- If the sauce is too thick, add a little more water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the shrimp thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pad Thai is a popular Thai dish that originated in the 1930s. It is typically made with rice noodles, shrimp, eggs, peanuts, and a sweet and sour sauce.
Flavor profiles:
Salty, sweet, sour, and spicy
Serving suggestions:
Serve the Kopi Khop Pad Thai hot, garnished with lime wedges and a sprinkle of chopped peanuts.
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Region: Thai