Quick and Authentic Pad Thai with Homemade Sauce

Name: Quick and Authentic Pad Thai with Homemade Sauce
Ingredients: garlic; shallots; oil; palm sugar; tamarind paste; fish sauce; 1.5 PL water; tofu; dried shrimp; pickled radish (frozen); rice noodles; egg; garlic chives; bean sprouts; peanuts

#pad thai#sauce#rice noodles#tofu#Pailin's Kitchen

Master an authentic Pad Thai sauce and whip up this classic Thai stir-fry in just five minutes. With a flavorful blend of tamarind, palm sugar, and fish sauce, combined with rice noodles, tofu, dried shrimp, and crunchy toppings, this recipe delivers a satisfying, vibrant meal that's easy to prepare ahead and customize.

Ingredients extracted via AI

garlicshallotsoilpalm sugartamarind pastefish sauce1.5 PL watertofudried shrimppickled radish (frozen)rice noodlesegggarlic chivesbean sproutspeanuts

Procedure generated via AI

Prepare the Pad Thai sauce in advance to save time when cooking. Finely chop the shallots and garlic, then sauté them gently in oil over low heat until soft and translucent, about 5 to 8 minutes. Remove the shallots and garlic from the pan. Add the palm sugar to the pan and melt it over medium-low heat until it starts to caramelize slightly. Stir in the tamarind paste and mix until the sugar dissolves. Pour in the fish sauce and combine well. Return the shallots and garlic to the sauce and stir everything thoroughly. Measure the sauce and portion it out—use 1/4 cup of sauce mixed with 1 1/2 tablespoons of water per serving. Store in a sealable container.
Soak the rice noodles in room temperature water for about an hour before cooking. After soaking, they can be refrigerated for up to three to four days. Cook your choice of protein (shrimp, chicken, tofu, or pork) ahead of time and keep chilled. Chop vegetables, garlic chives, and prepare all other ingredients beforehand to ensure quick assembly.
When ready to cook, heat the tofu, dried shrimp, and optionally pickled radish in a pan. Add the soaked rice noodles, prepared Pad Thai sauce, and water if needed. Stir-fry until the sauce is absorbed and the noodles are tender.
Push the noodles to one side of the pan. Crack an egg into the empty space and let the yolk cook gently. Once set, mix the egg into the noodles. Turn off the heat, then add the garlic chives, bean sprouts, and peanuts. Stir in the cooked shrimp.
Serve immediately, garnished with fresh bean sprouts, garlic chives, chopped peanuts, and lime wedges for squeezing over.