Pad Thai with Three-Flavor Sauce (Easy Thai Food)

Name: Pad Thai with Three-Flavor Sauce (Easy Thai Food)
Yield: Serves 2-3 (or up to 4 if serving smaller portions)
Ingredients: Sauce Ingredients; 12 tablespoons tamarind paste (about 180 ml); 140 grams palm sugar (about 2/3 cup, packed); 5 tablespoons fish sauce (about 75 ml); 1/2 teaspoon salt; This amount of sauce is enough for 2 batches. Store any leftover sauce in a bottle in the refrigerator. ***; Stir-Fry Ingredients; 250 grams dried rice noodles (about 8.8 ounces); 10 medium shrimp, peeled and deveined; 1/2 block firm tofu, cut into pieces; 2 large eggs; 3 tablespoons oil (about 45 ml); 2 tablespoons chopped shallots; Bean sprouts and garlic chives, as desired

Nepjoon Toonza @cook_13969069

I was really craving this dish! I searched for a place near my home and work for three days but couldn’t find it. I couldn’t wait any longer, so I decided to make it myself—and it turned out just the way I wanted! 😋😋

Nepjoon Toonza @cook_13969069

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Ingredients

Serves 2-3 (or up to 4 if serving smaller portions)

Sauce Ingredients
12 tablespoonstamarind paste (about 180 ml)
140 gramspalm sugar (about 2/3 cup, packed)
5 tablespoonsfish sauce (about 75 ml)
1/2 teaspoonsalt
This amount of sauce is enough for 2 batches. Store any leftover sauce in a bottle in the refrigerator. ***
Stir-Fry Ingredients
250 gramsdried rice noodles (about 8.8 ounces)
10medium shrimp, peeled and deveined
1/2 blockfirm tofu, cut into pieces
2large eggs
3 tablespoonsoil (about 45 ml)
2 tablespoonschopped shallots
Bean sprouts and garlic chives, as desired

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Steps

1

First, make the sauce: In a pot, combine the tamarind paste and palm sugar. Simmer until the sugar dissolves and the mixture thickens slightly. Add the fish sauce and salt, then continue simmering until the sauce is thickened. Remove from heat.
2

Heat a wok and add about 2 tablespoons of oil. Add the shrimp and stir-fry until just cooked, then remove and set aside. Add the chopped shallots to the same oil and sauté until fragrant.
3

Add the tofu and stir-fry until cooked through (if undercooked, tofu can taste sour, but don’t overcook until it’s too hard).
4

Add the rice noodles and stir-fry, gradually adding a little water to help soften the noodles. When the noodles start to soften, add the Pad Thai sauce a little at a time, tossing so the noodles absorb the sauce. Push the noodles to the side of the wok.
5

Add the remaining oil to the wok. Crack the eggs in and lightly break the yolks. Let the eggs cook slightly, then mix the noodles back in with the eggs.
6

Add the bean sprouts, garlic chives, and cooked shrimp. Stir-fry just until the vegetables are slightly cooked. Turn off the heat and serve immediately.