recipes
Kerry & Aura's recipes
Pad Thai
Ingredients
Sauce
- 20 grams tamarind pulp
- 45 grams boiling water
- 35 grams chopped palm sugar or brown sugar
- 30 grams fish sauce
- 1/4 tsp white pepper, ground
Marinade
Pad Thai
- 115 grams dry rice noodles
- 100 grams protein, tofu, or combination, thinly sliced
- 100 grams vegetables (optional)
- 40 grams shallots, thinly sliced
- 20 grams small dried shrimp
- 12 grams garlic, sliced
- Dried chili flakes
- 1.5 Tbsp preserved daikon, finely minced
- 1 large egg, scrambled
- 120 grams mung bean sprouts
- 70 grams garlic chives, chopped
- 2 Tbsp cashews, finely chopped
- 1 limes
- cornstarch
Directions
- Thinly slice meat if using and coat with cornstarch and soy sauce. Marinade for ~30 minutes.
- Cover tamarind pulp with boiling water, mix until combined, and then press through a mesh sieve.
- Mix tamarind with sugar, fish sauce, and white pepper.
- Place noodles in a large bowl and cover with hot water. Soak for 15-20 minutes and drain in colander. If long, cut them.
- Turn shrimp into course powder with food processor.
- Heat oil in wok over high heat and once shimmering add protein and cook until well browned. Set to the side and repeat for any other protein or tofu.
- Add more oil to the wok keeping heat on high. Once shimmering, add in ground shrimp and cook until golden brown.
- Add in shallots and stir fry 2-3 minutes before adding in garlic and chili flakes and stir frying another 2-3 minutes.
- Add preserved daikon and any vegetables if using and cook until desired tenderness of vegetables is reached.
- Add in the noodles followed by the sauce and stir vigorously until fully incorporated.
- Reduce heat to medium-high. Push noodles to one side, add in beaten eggs and let cook for 30 seconds before scrambling.
- Toss eggs with noodles until incorporated.
- Add in garlic chives, mung bean sprouts, and cooked chicken. Toss until chives begin to wilt and remove from heat.
- Serve with crushed cashews, fresh mung bean sprouts, and a squeeze of lime juice.