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Recipes

Serves 4

  • 1/4 cup white sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoon tamarind concentrate (mixed with 1/4 cup water)
  • 1/2 (12 ounce) package dried rice noodles
  • 1/4 cup vegetable oil
  • 3/4 teaspoon minced garlic
  • 2 eggs
  • 1/2 (12 ounce) package firm tofu or chicken, cut into 1/2 inch strips
  • 2-1/4 teaspoons white sugar
  • 3/4 teaspoon salt
  • 3/4 cup ground peanuts
  • 3/4 teaspoon ground, dried oriental radish
  • 1/4 cup chopped fresh chives
  • 1-1/2 teaspoons paprika
  • 1 cup fresh bean sprouts
  • 1/2 lime, cut into wedges
  1. Soak rice noodles in cold water until soft; drain.
  • 1/2 (12 ounce) package dried rice noodles
  1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend:
  • 1/4 cup white sugar
  • 2 tablespoons fish sauce
  • 2 tablespoon tamarind concentrate
  • 2 tablespoons lime juice
  • 1/4 cup water
  1. In a large skillet or wok over medium heat:
  • 1/4 cup vegetable oil
  • 3/4 teaspoon minced garlic
  • 12 oz Chicken or tofu
  • 2 eggs
  • add noodles and stir until cooked.
  1. Stir in:
  • Pad Thai sauce
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons salt.
  • 3/4 cup ground peanuts
  1. Remove from heat and add:
  • 1-1/2 teaspoons paprika
  • 1/4 cup chopped fresh chives 5.Serve with lime and bean sprouts on the side.
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