Pad Thai Goong with Crispy Shallots and Tamarind Glaze

Nguyên liệu

• Dried flat rice noodles250g
• Shrimp, peeled and deveined200g
• Firm tofu, cubed100g
• Eggs2
• Garlic, minced3 cloves
• Shallots, thinly sliced2
• Preserved radish, chopped1 tbsp
• Bean sprouts1 cup
• Garlic chives, cut into 2-inch lengths1/2 cup
• Roasted peanuts, crushed1/4 cup
• Tamarind paste4 tbsp
• Fish sauce3 tbsp
• Palm sugar3 tbsp
• Chili flakes1 tsp
• Vegetable oil4 tbsp
• Lime wedges, for serving4
• Cilantro, for garnisha few sprigs

Các bước

1. 1

   Soak rice noodles in warm water until pliable, then drain.

2. 2

   In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and chili flakes to make the glaze. Reduce slightly over low heat if a thicker glaze is desired. Set aside.

3. 3

   Heat 2 tbsp of oil in a wok or large skillet over medium-high heat. Fry shallots until golden brown and crispy. Remove and set aside, reserving the shallot oil.

4. 4

   Add another 1 tbsp of oil to the wok. Add tofu and fry until golden brown. Remove and set aside.

5. 5

   Add the remaining 1 tbsp of oil to the wok. Add garlic and preserved radish and stir-fry until fragrant.

6. 6

   Push aromatics to one side. Add the eggs and scramble until almost cooked, then mix with aromatics.

7. 7

   Add the drained rice noodles and the tamarind glaze to the wok. Toss well to coat the noodles evenly. Cook for 2-3 minutes, stirring constantly.

8. 8

   Add the shrimp, fried tofu, bean sprouts, and garlic chives. Stir-fry for another 1-2 minutes until shrimp are pink and cooked through.

9. 9

   Serve immediately, generously topped with crispy fried shallots, crushed peanuts, lime wedges, and cilantro.