Easy Pad Thai

Name: Easy Pad Thai
Yield: Serves 1-2 servings
Ingredients: 1/4 package rice vermicelli noodles; 1 duck egg; 3 tablespoons shredded cabbage; 1 little sunflower sprouts; 1 scallion; 1 lime wedge; 1 tablespoon palm sugar; 2 tablespoons tamarind paste; 1 tablespoon fish sauce; 1 tablespoon vegetable oil; 1/4 teaspoon MSG (optional); 1 teaspoon chopped shallots; 1 teaspoon minced garlic; Fried tofu, diced; 1 tablespoon roasted peanuts, coarsely ground; 1 tablespoon dried shrimp; 1 teaspoon chili flakes; 1/2 cup water (120 ml)

สุธารัตน์ เก่งพินิจ @aabb_3114

สมุทรปราการ

Craving Pad Thai? I just used what I had in the fridge, and it still turned out delicious!

สุธารัตน์ เก่งพินิจ @aabb_3114

สมุทรปราการ

Craving Pad Thai? I just used what I had in the fridge, and it still turned out delicious!

Saved

Ingredients

Serves 1-2 servings

1/4 packagerice vermicelli noodles
1duck egg
3 tablespoonsshredded cabbage
1little sunflower sprouts
1scallion
1lime wedge
1 tablespoonpalm sugar
2 tablespoonstamarind paste
1 tablespoonfish sauce
1 tablespoonvegetable oil
1/4 teaspoonMSG (optional)
1 teaspoonchopped shallots
1 teaspoonminced garlic
Fried tofu, diced
1 tablespoonroasted peanuts, coarsely ground
1 tablespoondried shrimp
1 teaspoonchili flakes
1/2 cupwater (120 ml)

Saved

Steps

1

Soak the rice vermicelli noodles in water until soft, then drain and set aside.
2

Heat the vegetable oil in a pan over medium heat. Add the shallots and garlic and sauté until golden. Add the palm sugar, tamarind paste, fish sauce, dark soy sauce (if using), MSG (optional), and water. Stir until everything is dissolved.
3

Add the noodles and toss to coat evenly. Cover and cook for 2 minutes.
4

Uncover, push the noodles to one side, add a little more oil, and crack in the egg. Scramble the egg, then cover it with the noodles.
5

Place the shredded cabbage on top of the noodles. Let cook just until the egg is set, then flip so the cabbage is underneath.
6

Turn off the heat and transfer to a plate. Top with fried tofu, dried shrimp, peanuts, and chili flakes. Serve with lime, scallion, and sunflower sprouts.