Pad Thai (salteado tailandés)

Ingredientes

• 3 tbsp palm sugar (or brown sugar)
• 3 tbsp water
• 4 tbsp tamarind sauce
• 2 tbsp fish sauce (or soy sauce)
• 150 g dry rice noodles (soak in room temp water for 1 hr)
• 2 tbsp dried shrimp (roughly chopped)
• 3 cloves garlic (minced)
• 1 large onion (sliced)
• 1/2 cup firm tofu (cut into 2 cm cubes)
• 3 tbsp preserved daikon radish (or Japanese yellow sweet daikon pickle, minced)
• 2 tsp chilli flakes (divided)
• 4 tbsp vegetable oil (divided)
• 2 cups shrimps (or other protein of choice)
• 2 eggs
• 2 cups bean sprouts (divided)
• 1 cup garlic chives (or spring onion, cut into 3 cm pieces, divided)
• 1/2 cup roasted peanuts (divided)

Preparación

1. 1

   --- Steps ---

2. 2

   For sauce, add sugar & water into a small pot, dissolve over medium heat, add fish sauce & tamarind paste, bring to a simmer & remove from heat.

3. 3

   Drain & cut noodles in half with scissors.

4. 4

   In a bowl, combine tofu, garlic, onion, preserved radish, dried shrimps & chilli flakes, set aside.

5. 5

   Heat a wok or large nonstick pan over high heat & add 1 tbsp oil. Sear shrimps (or other protein) for 8 mins, remove & set aside.

6. 6

   In the same wok over medium heat, add 2 tbsp oil & tofu mixture, sauté for 5 mins until onions are translucent.

7. 7

   Increase heat to high, add noodles & sauce, toss & cook for 8 mins or until all the sauce is absorbed & noodles are al dente.

8. 8

   Push noodles to one side of wok, add 1 tbsp oil & add egg.

9. 9

   Break yolks, put noodles on top of eggs, cook for 1 min & toss to mix eggs into noodles.

10. 10

    Add cooked protein, 1 cup of bean sprouts,1/2 of chives & 1/2 of peanuts.

11. 11

    Turn off the heat & toss until well mixed.

12. 12

    Serve immediately with lime wedges, remaining peanuts, bean sprouts, chives & chilli flakes (divide equally among 4 plates)