Pad Thai with Shrimp (Loaded with Toppings)

Name: Pad Thai with Shrimp (Loaded with Toppings)
Total time: 1800 s
Yield: Serves 5 servings
Ingredients: 10.5 oz thin rice noodles (about 300 grams); 4 large eggs; 2 tablespoons sliced shallots; 1/2 cup firm tofu, cut into strips; 1/2 cup sweet pickled radish, finely shredded; 1/2 cup roasted peanuts; 1/2 cup each of palm sugar syrup and fish sauce, simmered together until thickened; 1/4 cup tamarind paste mixed with water to make 1 cup; 1/2 cup dried shrimp, soaked until soft and pounded; Fresh shrimp, as desired; 1 tablespoon minced garlic

POMMY KITCHEN @Pishsy

เฉลิมพระเกียรติ ร.๙

Every time I made Pad Thai, the noodles would clump together. I never really learned the right order for adding ingredients. After watching Chef Ta from 'Kub Kao Kub Ta', I decided to give it another try.

POMMY KITCHEN @Pishsy

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Ingredients

30 minutes

Serves 5 servings

10.5 ozthin rice noodles (about 300 grams)
4large eggs
2 tablespoonssliced shallots
1/2 cupfirm tofu, cut into strips
1/2 cupsweet pickled radish, finely shredded
1/2 cuproasted peanuts
1/2 cupeach of palm sugar syrup and fish sauce, simmered together until thickened
1/4 cuptamarind paste mixed with water to make 1 cup
1/2 cupdried shrimp, soaked until soft and pounded
Fresh shrimp, as desired
1 tablespoonminced garlic

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Steps

30 minutes

1

Prepare all the ingredients as shown. Simmer 1 part sugar with 1 part fish sauce to make a thick sauce. Mix tamarind paste with water.
2

Fry the fresh shrimp with garlic and set aside.
3

Heat a wok and add the prepared ingredients in order.
4

Add the tamarind water first and stir-fry to combine.
5

Add the thickened sugar-fish sauce mixture.
6

Sprinkle in the pounded dried shrimp, add bean sprouts and garlic chives, stir-fry until the vegetables are just cooked, then top with crushed peanuts.
7

Serve hot.