Rehana at 00:05, 26 January 2025

2025-01-26T00:05:18Z

Rehana: Created page with "* 2 tablespoons tamarind concentrate * ¾ cup water (boiling) * 3 tablespoons fish sauce * 1 tablespoon rice vinegar * 3 tablespoons granulated sugar * ¾ teaspoon cayen..."

2017-11-04T17:44:51Z

Created page with "* 2 tablespoons tamarind concentrate * ¾ cup water (boiling) * 3 tablespoons fish sauce * 1 tablespoon rice vinegar * 3 tablespoons granulated sugar * ¾ teaspoon cayen..."

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* 2 tablespoons tamarind concentrate
* ¾ cup water (boiling)
* 3 tablespoons fish sauce
* 1 tablespoon rice vinegar
* 3 tablespoons granulated sugar
* ¾ teaspoon cayenne pepper
* 4 tablespoons peanut oil or vegetable oil
* 8 ounces dried rice stick noodles, about 1/8 inch wide (the width of linguine)
* 2 large eggs
* ¼ teaspoon table salt
* 3 cloves garlic, pressed through garlic press or minced (1 tablespoon)
* 1 medium shallot, minced (about 3 tablespoons)
* 2 tablespoons Thai salted preserved radish (optional)
* 6 tablespoons chopped unsalted roasted peanuts
* 3 cups bean sprouts (6 ounces)
* 5 medium scallions, green parts only, sliced thin on sharp bias
* ¼ cup fresh cilantro leaves (optional)
lime wedges

1. Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.

2. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.

3. Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles and salted radish (if using) to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender).

4. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.

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	4. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.		4. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.
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Pad thai - Revision history

Rehana at 00:05, 26 January 2025

Rehana: Created page with "* 2 tablespoons tamarind concentrate * ¾ cup water (boiling) * 3 tablespoons fish sauce * 1 tablespoon rice vinegar * 3 tablespoons granulated sugar * ¾ teaspoon cayen..."