Pad Thai (Thai Stir-Fried Noodles)
Rice noodles stir-fried with eggs, bean sprouts and a tamarind sauce.
30 min · 4 servings
Ingredients
- 225g flat Rice Noodles
- Vegetable Oil
- Shrimp or Chicken
- 2 Eggs
- Garlic
- Bean Sprouts
- Peanuts
- Cilantro
- Lime
- Sauce: Fish Sauce
- Tamarind Paste
- Palm Sugar
- Rice Vinegar
- Chili Flakes
Method
- Soak noodles until pliable.
- Whisk sauce.
- Cook protein; push to side; scramble eggs.
- Add garlic, noodles, and sauce; toss 2–3 minutes.
- Add bean sprouts and half the peanuts.
- Serve garnished with remaining peanuts, cilantro, and lime wedges.
From The Edible Codex · 261 recipes
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