-
1
Preparing the Sauce
-
2
In a sauce pan add 1 cup of tamarind juice (or 3/4 cup white vinegar)
-
3
Add fish sauce
-
4
Add coconut palm sugar
-
5
(or granulated sugar and corn syrup)
-
6
Cook over low heat and stir the ingredients until the sugar starts to melt..
-
7
Turn the heat down and simmer for two or three minutes.
-
8
Set it aside
-
9
Pad Thai Preparation
-
10
Place a wok or large pan on the stove.
-
11
Heat it on medium high heat. When the pan is nice and hot,
-
12
add 3 tablespoons of vegetable oil.
-
13
Add 1 tablespoon of chopped red onions and 1 tablespoon of chopped garlic.
-
14
Stir quickly
-
15
Add two cups of diced extra firm tou fuu
-
16
Add 4 teaspoons of chopped preserved turnips
-
17
Stir for 30 seconds or so
-
18
Add 3 tablespoons of dried shrimp..or 1 lb fresh peeled shrimp
-
19
stir
-
20
Add 1 lb. fresh noodles or dried packaged noodles (soak to soften first)
-
21
Add a little water to soften noodles
-
22
Stir briskly for 30 seconds(or longer for dried noodles to soften)
-
23
Crack in three fresh eggs
-
24
Add 6 tablespoons of the putt thai sauce we made earlier
-
25
Add 2 tablespoons of crushed roasted peanuts
-
26
Add 1 cup fresh beansprouts
-
27
Add 1 cup of garlic chives
-
28
If you like it hot, add dried roasted ground peppers to taste
-
29
Dish out the Pad Thai onto a serving plate
-
30
Garnish it with fresh vegetables (Raw bean sprouts, green onions, cut lime wedges, or any kind of fresh vegetables you like)
