The main flavor in this well-known dish comes from the tamarind. Make sure you have the highest quality organic tamarind paste for the best flavor!
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Ingredients
- 1 8-ounce package pad thai rice noodles
- 2-1/2 TBSP tamarind paste
- 2-1/2 TBSP filtered water
- 1-1/2 TBSP fish sauce
- 1 TBSP coconut palm sugar or jaggery powder
- 1 TBSP sesame oil
- 1 egg(s) large, beaten with a fork
- 1 cup mung bean sprouts
- 3 scallions chopped
- 1/4 cup roasted peanuts crushed
- red pepper flakes optional, to taste
- 1 lime cut into wedges
- 8 oz shrimp, cooked OR firm tofu, cubed (optional)
- 1 TBSP lemongrass
Ingredients
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Instructions
- Cook noodles according to package instructions. Set aside.
- While noodles, cook, whisk together tamarind paste, water, fish sauce, and palm sugar or jaggery; set aside.
- Heat oil in large skillet over medium-high heat.
- Add egg; stir until barely set, about 30 seconds.
- Add noodles, stirring for 1 minute.
- Stir in the sprouts.
- Add tamarind mixture, frying until sauce is absorbed and the noodles are well coated, about 1 minute.
- Stir in scallions and 2 tbsp of the peanuts, lemongrass, and optional protein and toss well.
- Serve, garnished with remaining peanuts, lime wedges, and red pepper flakes.
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