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"🌢️ Street-Style Pad Thai: A Classic Thai Noodle Dish You Can Master at Home 🍜"


Ingredients

8 oz rice noodles (225g)
2 tbsp. vegetable oil
2 cloves garlic, minced
8-10 medium shrimp (or chicken/tofu)
2 eggs, lightly beaten
1 cup bean sprouts
2 green onions, chopped
¼ cup roasted peanuts, crushed
2 tbsp fish sauce
1 tbsp tamarind paste
1 tbsp sugar
1 tsp chili powder (optional)
Lime wedges for serving
How to Do It
Soak Rice Noodles

Soaking rice noodles in warm water for 30 minutes softens them.
Drain the noodles and set them aside.
Prepare the Sauce

In a small bowl, whisk together fish sauce, tamarind paste, and sugar until well combined.
Taste the sauce and adjust sweetness or sourness if needed.
Cook the Shrimp (or Protein of Choice)

Heat 1 tbsp of oil in a large skillet or wok over medium heat.
Add shrimp (or chicken/tofu) and cook until shrimp turns pink or protein is cooked through. Remove and set aside.
Scramble the Garlic and Eggs

Add the remaining 1 tbsp of oil to the skillet. SautΓ© the minced garlic for 30 seconds until fragrant.
Push the garlic to one side, pour in the beaten eggs, and scramble them gently.
Add the Noodles and Sauce

Add the drained rice noodles to the skillet.
Pour the prepared sauce over the noodles, tossing well to coat evenly.
Mix in the Protein and Vegetables

Return the cooked shrimp (or protein) to the skillet.
Add the bean sprouts and green onions. Stir everything together for 2-3 minutes until heated through.
Serve and Garnish

Transfer the Pad Thai to a serving plate.
Garnish with crushed peanuts and serve with lime wedges on the side.
Sprinkle with chili powder for extra heat if desired.
Tips for Success
Use tamarind paste for authentic flavor. If unavailable, substitute with lime juice or a mix of lime juice and brown sugar.
Cook at high heat quickly in order not to make the noodles soggy.
Add any of your favorite vegetables or proteins!


Enjoy homemade Pad Thai! 

Location: United States,Thailand,Sri Lanka,India,All countries

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