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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