Pad Thai

Introduce

Chef :

alfredsanpedro

Pad Thai

What’s not to love with this feast. Last night’s dinner brought us memories from our last travel before the global pandemic. This is the first of a 2-part post.

Ingredient

9 tbsp

packed palm sugar, roughly chopped

9 tbsp

dried rice noodles, medium, soaked in room temp water for 1 hour then drain and cut into shorter pieces

firm tofu, cut into small bite-size pieces and pan-fried

cut toasted peanuts, roughly chopped

Cooking instructions

* Step 1

To prepare the sauce, caramelize the palm sugar on a sauce pan over low heat but make sure not to push it too dark. Then add the water to stop the caramelization. It will immediately harden the sugar syrup but will eventually dissolve once the its heated up again. Add the rest of the ingredients then continue simmer until the sugar has been dissolved again. Set aside.

* Step 2

Sear your choice of protein over medium heat. If you are using shrimp, take it out of the pan after searing so as not to over cook it.

* Step 3

Add a little more oil and toss in the garlic, onion, dried shrimps, tofu and chili flakes. Saute for a couple of minutes until fragrant.

* Step 4

Increase the heat and toss in noodles and sauce. Keep tossing until sauce has been absorbed. You may add a little water if the noodles is undercooked.

* Step 5

Once noodles are cooked, push everything at one side of the pan. Put a little oil on the empty space and cooked the egg. Break the yoke then once slight cooked, toss in the noodles until all is well combined.