Thai food is on the top of my food pyramid love list, it’s everyone’s favorite noodle dish, maybe because it’s the only thing anyone can pronounce on the menu. Stir-fried noodles with shrimps, egg & chili flakes in a spectacular sauce, garnished with ground peanuts, bean sprouts, chives & lime juice. Pad Thai mingles, tangy, spicy, sweet & sour together in my mouth, it’s what I think is a perfect harmony of flavors. Using all fresh ingredients, this is a perfect throw it all in a wok, stir it up dinner.
- 8 oz Thin Dried Rice Noodles
- 3/4-1 Pound RAW Shrimp or Prawns
- 3 Eggs
- 2 Cups Bean Sprouts
- 1/4 Cup Chives (can use green onion)
- 1 Shallot (can use sweet onion)
- 2 Garlic Clove
- 2 Tbs Chili Flakes or a couple squirts of Sriracha Sauce (Rooster Sauce)
- 2 Tbs Ground Roasted Peanuts
- 2 Tbs Palm Sugar (can use raw sugar)
- 2 Tbs Tamarind Juice
- 2 Tbs Fish Sauce
- 4 Tbs Vegetable Oil
- Lime Wedges
Method To The Madness:
- Soak rice noodles in boiling that you just took off the stove for 2-3 minutes, or until soft
- Clean Shrimp
- Fry chopped shallot & garlic in 2 Tbs of oil over medium heat until fragrant. Add palm sugar, tamarind juice and fish sauce: stir together. Remove from wok and set aside.
- Heat 2 Tbs of oil in wok, add beaten eggs and stir until the eggs are almost set, add shrimp and saute until done. Add rice noodles, stir for 2-3 minutes and pour the sauce over and stir again. Follow with bean sprouts and stirring for 2 more minutes.
- Spoon onto plates & sprinkle with peanuts and chili flakes, cilantro & more bean sprouts along with fresh lime wedges.
A couple key ingredient, fish sauce, made from the first pressing of fermented salted anchovies & tamarind best described as sweet and sour in taste, and is high in acid, sugar and B Vitamins and, interestingly for a fruit, calcium. Nom Nom Nom!