PAD THAI
(adaptation from here, serves 6 people)

  • 450g rice noodles (ban pho)
  • 3Tbs fish sauce
  • 4Tbs tamarind juice concentrate
  • 2Tbs palm sugar
  • peanut oil
  • 700g shrimp, deveined, shelled (the more the better)
  • 250g firm tofu
  • 6-7 cloves garlic
  • 6 medium shallots
  • 200g pickled radish or radish in soy sauce, canned
  • 3 red chillies or more
  • 6 eggs
  • 300g fresh bean sprouts
  • 150g fresh garlic chives
  • 1/2 cup roasted unsalted peanuts
  • 150g green onions

Preparation

  • Soak the noodles in warm water for 1 hour
  • While the noodles are soaking:
    • Mix fish sauce, tamarind juice, and palm sugar (FTP). Change proportions to taste. Stir until sugar dissolves
    • Cut tofu into strips, 5cm long
    • Chop garlic
    • Slice shallots
    • Cut chillies
    • Cut garlic chives, 2-3cm long
    • Cut green onions
  • When noodles are soaked, drain the water and set them aside
  • Heat up a wok, stir-fry shrimp in peanut oil with some fish sauce until ready, then remove them from the wok
  • Add more peanut oil to the wok, add tofu, stir-fry until it gets golden colored. Add shallots, garlic, chillies, fry for some time until ready. Add radish. Stir well.
  • Add noodles, stir and fry until they are softened
  • Clear an area in the wok, crack the eggs, scramble them. Mix everything well
  • Add FTP. Stir well. Add more fish sauce, tamarind juice, or sugar to adjust taste if necessary
  • Toss in sprouts, chives, peanuts, shrimp. Stir well.
  • Garnish with green onions