This rice noodle dish is a popular street food in Thailand. The mix of fish sauce, tamarind, sugar, and crushed pepper brings that characteristic Southeast Asian hot-sour- salty-sweet flavors that’s so prevalent in that cuisine.
You can top this pad thai with grilled tofu, tuna or salmon to make it a complete meal. Make sure to use fish sauce and tamarind for the real authentic flavor, but if you don’t have them on hand try this more accessible Vegetarian Pad Thai made with everyday pantry ingredients.
Pad Thai
Servings
4 Servings
Ingredients
- 3 tablespoons tamarindi/tamarind paste
- 2 tablespoons fish sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon molasses
- 1 tablespoon dark brown sugar
- 1 teaspoon lime juice
- 1 teaspoon soy sauce
- ½ teaspoon crushed red pepper
- 4 ounces bean sprouts
- 1 package wide rice noodles cooked according to package directions
- ¼ cup peanut oil
- 2 medium shallots thinly sliced
- 4 ounces bean sprouts
- 4 ounces snow peas ends snipped, cut on the diagonal
- 2 cups thinly shredded napa cabbage
- Garnish: scallions roasted unsalted peanuts, and lime wedges
Instructions
- PAD THAI SAUCE:
- Place tamarind, fish sauce, rice vinegar, molasses, brown sugar, lime juice, soy sauce and crushed red pepper in a small saucepan and bring to a simmer. Keep warm until time to assemble dish.
- PAD THAI:
- Toss warm, cooked noodles with 2 tablespoons of peanut oil to prevent sticking.
- In a large sauté pan over medium-high, heat 2 tablespoons of peanut oil. Add sliced shallots and sauté until soft. Add bean sprouts and snow peas; sauté until vegetables begin to soften and brown around the edges. Add cabbage and sauté until wilted.
- In a large serving bowl, mix noodles and vegetables. Pour in Pad Thai Sauce; stir to coat.
- Top each serving with a few slices of grilled tofu, salmon or tuna. Garnish with thinly sliced scallions, crushed peanuts, and a lime wedge.
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