Pad Thai

Pad Thai

Course: Main Dish
Cuisine: Asian
Servings: 0

Ingredients

Sauce

  • 4 Tablespoons coconut oil
  • 1 red onion finely diced
  • 2 Tablespoons tamarind paste
  • 2 palm sugar pods about 12 TBs
  • 4 teaspoons salt
  • 2 Cups water

Pad Thai

  • 16 cloves garlic minced
  • 4 eggs
  • 3 Tablespoons Coconut oil
  • ½ lb Shrimp
  • 8 oz brown rice noodles
  • 1/2 head Cabbage
  • 2 large Carrots
  • 2 Cups bean sprouts
  • Chives

Instructions

Sauce

  • Heat oil on medium high in sauce pot. Add onion and cook until golden.
  • Add tamarind paste, palm sugar, and salt.
  • When palm sugar has dissolved (I helped it along by breaking them up with a wooden utensil), add water and bring to a boil. Set aside

Pad Thai

  • Soak rice noodles in hot water for 10 minutes.
  • Add oil to large pan on medium high heat, fry the garlic and shrimp until cooked, then add egg until semi solid.
  • Add soaked rice noodles, stir, and add pad Thai sauce. Make sure the sauce covers the noodles and bring to a boil. Add cabbage and carrots Simmer until cooked, at this point most of the liquid should be evaporated.
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5 from 1 vote (1 rating without comment)

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