Go Back
–+ servings
Pad Thai

Pad Thai

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Print Recipe Pin Recipe

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.