Ingredients with Measurements:
- 8 oz. rice noodles
- 1/2 cup naem (fermented pork sausage), sliced
- 1/2 cup tofu, cubed
- 1/2 cup bean sprouts
- 1/4 cup chopped scallions
- 1/4 cup chopped roasted peanuts
- 2 tbsp. vegetable oil
- 2 tbsp. tamarind paste
- 2 tbsp. fish sauce
- 2 tbsp. palm sugar
- 1 tbsp. dried shrimp
- 1 tbsp. garlic, minced
- 1 tbsp. red chili flakes
- 1 egg
- Lime wedges, for serving
Special equipment needed:
- Wok or large skillet
- Tongs or chopsticks
Step-by-step instructions:
1. Soak the rice noodles in warm water for 15 minutes until they are soft and pliable. Drain and set aside.
2. In a small bowl, mix together the tamarind paste, fish sauce, and palm sugar until the sugar is dissolved. Set aside.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and dried shrimp and stir-fry for 30 seconds until fragrant.
4. Add the naem and tofu and stir-fry for 2-3 minutes until browned.
5. Push the naem and tofu to one side of the wok and crack the egg into the empty space. Scramble the egg until cooked through.
6. Add the rice noodles to the wok and stir-fry for 1-2 minutes until heated through.
7. Pour the tamarind mixture over the noodles and stir-fry for another minute until the noodles are coated.
8. Add the bean sprouts and scallions and stir-fry for another minute until the vegetables are slightly wilted.
9. Remove from heat and sprinkle with chopped peanuts and red chili flakes.
10. Serve hot with lime wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g
Substitutions for ingredients:
- Naem can be substituted with any other type of sausage or protein.
- Tofu can be substituted with chicken, shrimp, or beef.
- Palm sugar can be substituted with brown sugar or honey.
- Dried shrimp can be omitted for a vegetarian version.
Variations:
- Add sliced bell peppers or carrots for extra crunch and color.
- Use different types of noodles such as udon or soba.
- Add a tablespoon of peanut butter to the tamarind mixture for a creamier sauce.
Tips and tricks:
- Soak the rice noodles in warm water instead of boiling them to prevent them from becoming mushy.
- Use tongs or chopsticks to stir-fry the ingredients to prevent the noodles from breaking apart.
- Adjust the amount of red chili flakes to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter with lime wedges on the side.
- Garnish with fresh cilantro or Thai basil.
Pairings:
- Serve with a cold Thai beer or iced tea.
Suggested side dishes:
- Thai spring rolls or dumplings
- Green papaya salad
- Tom yum soup
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the noodles are too wet, increase the heat and stir-fry for another minute to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the naem and tofu until they are fully cooked through to prevent any foodborne illnesses.
Food history:
- Pad Thai is a popular Thai dish that originated in the 1930s as a way to promote nationalism and Thai identity.
Flavor profiles:
- Salty, sweet, sour, and spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Thai