To fully enjoy the amazing taste of this Thai noodles, do not skip any of the ingredients, especially the sauce pad Thai, which gives the dish a rich and mellow taste and mouth-watering amber shade. Since the sauce takes a long time to cook, you can cook it in advance and store in the refrigerator. And when cooking noodles, cut the ingredients and place everything next to the stove because you’ll have to work quickly, frying everything in a pan and not leaving her not a single step. Before serving, mix the noodles with bean sprouts, peanuts and fresh green onions and enjoy every slice this asian dish. Everyone should try the pad thai noodles, who love bright and unforgettable tastes. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 2 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pad tai
- 110 gr. medium-sized dry rice noodles (soaked in 60 minutes in cold water)
- 4 tbsp. l vegetable oil + optionally the need
- 1 tsp chopped garlic
- 1 tbsp. l dried shrimp, optional
- 0.5 tbsp. chopped pork
- 0.5 tbsp. whole shrimp, peeled from shells and intestinal veins
- 1 tbsp. l grated asian canned radish
- Water
- 5 tbsp. l pad Thai sauce, see recipe below
- 2 large eggs
- 0.5 tsp ground hot chili pepper
- 2 tbsp. l ground roasted peanuts
- 0.5 tbsp. chopped scented or green onions
- 2 tbsp. sprouts of the mung bean washed + in addition for filing
- 1 lime wedge
Pad Thai sauce
- 1 tbsp. purchased tamarind concentrate *
- 1 tbsp. palm sugar + 3 tbsp. l
- 1 tbsp. water
- 0.5 tbsp. fish sauce
- 2 tsp salt
Recipes with similar ingredients: pork, shrimp, rice noodles, radish, tamarind, fish sauce, chili pepper, peanuts
Recipe preparation:
- Heat the oil in a wok. Add garlic and fry until golden brown. Add meat and shrimp and continue. stir until the shrimp turns pink. Lay the shrimp to Do not overcook them.
- Add the noodles. She will stick together, so get in the way quickly, trying to separate her. Add a little water, mixing a few time. Then add pad thai sauce and continue to fry until everything do not bother carefully. The noodles should be soft and moist. Return ready-made shrimp in wok.
Note
If you want to double this recipe, do not double the number ingredients, because it will be difficult for you to work with such a volume. Better cook the dish twice.
- Slide the contents of the wok to the walls to make room for frying eggs. If the pan is very dry, add another 1 tbsp. l vegetable oil. Beat the eggs and spread the noodles over the eggs. When the eggs are ready, mix the noodles so that they are in it evenly distributed pieces of proteins and yolks.
Note
If you plan to cook for the company, cook in advance noodles, and when you mix everything in a pan, stir in the sprouts beans and green onions. You will create a relaxed atmosphere, and it will be fun for your guests if the guests fire themselves noodles.
- Add chili, peanuts, green onions and bean sprouts. Good mix. Transfer to a dish. Serve with Fresh Sprouts beans sprinkled with lime juice Pad Thai sauce: mix everything ingredients in a saucepan and cook for about 60 minutes until syrupy consistency. Stir occasionally so that the sauce does not burn. Note * You can do it yourself. make tamarind juice. Buy a packet of tamarind pulp on any Asian market, cut 3 tbsp. l paste and soak for 20 minutes in 1.5 tbsp. warm water. Then squeeze the pulp and discard; the remaining liquid is tamarind juice. Store leftover juice or sauce for noodles in a tightly closed container in the refrigerator or freezer the camera.
