Pad Thai recipe from demonstration class at Ethnic Foods Company in Osseo MN
1. Prepare tamarind juice concentrate. Combine 1/2 cup water with 1 Tbs Tamarind. Can make ahead and freeze for up to 6 months.
2. Soak the rice noodles for a half hour or longer, up to one hour, in warm water. Don't boil the noodles! Just soak.
3. To make Pad Thai sauce, use a sauce pan to caramelize palm sugar to dark brown.
4. Add concentrated tamarind, fish sauce, and oyster sauce. Continue stirring until the sauce is thickened. At this point, you want to taste the sauce for sweetness, sourness and saltiness.
5. Heat the wok or pan on medium heat and add cooking oil, add half the garlic and half the shallots. Once the garlic and shallots are brown, then crack the eggs into the pan, fry the eggs half way done and then remove to a bowl.
6.Add a little more oil to the pan, then cook the chicken, stirring until chicken is cooked.
7. Drain the soaked noodles, then pour into the pan, cooking the noodles for 2 to 3 minutes.
8. Add egg and mix it together.
9. Pour on the pad thai sauce, stirring until coated with sauce. Continue cooking until the noodles are cooked(add little bit of water if needed). Give it a taste. If it needs more flavor, add fish sauce or sugar to taste.
10. Add garlic chives, some Tbs peanuts, and bean sprouts. For a little heat, some pepper flakes or chili flakes.
11. Remove from heat and serve on a plate.
12. Garnish with remaining chopped peanuts and a wedge of lime and cilantro. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1076g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1472 | ||
Calories from Fat: 639 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71g | 95 % | |
Saturated Fat 21.6g | 108 % | |
Monounsaturated Fat 27.7g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 2258.4mg | 695 % | |
Sodium 6507.1mg | 224 % | |
Potassium 1830.6mg | 48 % | |
Total Carbohydrate 95g | 28 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 92.2g | ||
Protein 116.6g | 167 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1472
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