Ingredients and Weight:
- 1 pound (450 grams) rice noodles, dry
- 1/2 cup (120 ml) tamarind juice
- 1/3 cup (80 ml) fish sauce
- 3 tablespoons brown sugar
- 3 tablespoons Thai red chili paste
- 1/2 cup (120 ml) chopped unsalted peanuts
- 1/2 cup (120 ml) bean sprouts
- 1/2 cup (120 ml) chopped green onions
- 3 eggs, beaten
- 1/4 cup (60 ml) vegetable oil
- 1 lime, cut into wedges, for serving
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
3 out of 5
Preparation Method Steps:
- Soak the rice noodles in warm water for 15 minutes, or until soft.
- In a small bowl, whisk together the tamarind juice, fish sauce, brown sugar, and chili paste.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Push the noodles to the edge of the skillet and crack the eggs into the center. Scramble the eggs and break them into pieces.
- Add the noodles to the skillet and toss to coat with the eggs and oil.
- Pour the tamarind sauce mixture over the noodles and toss to combine.
- Cook for 3-5 minutes, or until the noodles are heated through and slightly caramelized.
- Stir in the peanuts, bean sprouts, and green onions.
- Serve immediately, topped with lime wedges.
Nutritional Information:
- Calories: 450 per serving
- Fat: 15 grams
- Carbohydrates: 65 grams
- Protein: 20 grams
Dish Characteristics:
- Sweet and tangy
- Savory
- Nutty
- Gluten-free
User Comments:
- "This pad Thai was amazing! I love the blend of sweet, tangy, and spicy flavors."
- "The noodles were cooked perfectly and had a nice caramelized flavor."
- "I added some extra chili paste to give it a little more heat."
- "This is my favorite pad Thai recipe! I've made it several times and it always turns out great."
Special Precautions and Tips:
- To make sure the noodles are cooked evenly, use a large skillet or wok that allows you to move them around freely.
- If you don't have tamarind juice, you can use 1/2 cup (120 ml) of lime juice mixed with 2 tablespoons of brown sugar.
- If you can't find Thai red chili paste, you can substitute with a combination of Sriracha and tomato paste.
