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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
3 tablespoons lime juice |
3 tablespoons tamarind paste |
1/2 teaspoon paprika |
1/2 cup palm sugar |
1 teaspoon salt |
Directions:
1. To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.
2. Sauce 2:
3. 3 tablespoons fish sauce
4. 1 tablespoon rice vinegar
5. 1 tablespoon water
6. 1 tablespoon sugar
7. 2 teaspoons minced garlic
8. 2 teaspoons minced Thai green chiles
9. 1 tablespoon minced cilantro leaves
10. To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
11. 4 ounces rice noodles, linguini size
12. 1 quart cold water
13. Oil, for deep-frying
14. 2 ounces firm tofu, cut into 1/2-inch dice
15. 2 tablespoons chopped roasted peanuts
16. 1 tablespoon butter
17. 1 egg, beaten with 1 teaspoon milk plus salt, to taste
18. 1 ounce peanut oil
19. 1/2 teaspoon minced lemongrass
20. 1 teaspoon minced green chiles
21. 1 teaspoon chopped shallots
22. 1 teaspoon minced ginger
23. 1 kaffir lime leaf
24. 1 tablespoon chopped cilantro leaves, plus sprigs for garnish
25. 5 large shrimp, peeled, deveined
26. 1/2 cup bean sprouts
27. Julienne green onions
28. 1 wedge lime
29. Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
30. Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.
31. In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.
32. In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.
33. Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.
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