Pad Thai with Rice Noodles and Tamarind Sauce
Difficulty Moderate
Cuisine Thai
Diets Omnivore, Pescatarian, Gluten-Free
Yield 4 Servings
Nutrition Facts
Pad Thai with Rice Noodles and Tamarind Sauce
A moderate Thai dish perfect for omnivore and pescatarian and gluten-free diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Pad Thai Stir-fry
Ingredientssubstitutes
Pad Thai Stir-fry
rice noodles
-
250g
sunflower oil
-
30ml
whole eggs
-
100g
garlic
-
10g
shallots
-
20g
lime
-
1unit
cilantro
-
10g
Pad Thai Stir-fry Instructions
Prep
1. Submerge rice noodles in a large bowl of warm water (approximately 45°C) for 20-30 minutes until flexible but still firm.
2. Finely mince the garlic and shallots; rinse the bean sprouts and cilantro thoroughly.
3. Drain the noodles once they reach an al dente texture and set aside.
Cook
4. Heat the sunflower oil in a large wok or skillet over high heat until it reaches its smoke point.
5. Add the minced garlic and shallots to the wok, sautéing for 30 seconds until aromatic and lightly golden.
6. Add the drained noodles to the wok, tossing vigorously to coat them in the flavored oil.
7. Pour the prepared Tamarind Sauce over the noodles and stir-fry until the liquid is fully absorbed.
8. Push the noodles to the side of the wok; crack the eggs into the empty space and scramble until set.
9. Mix the scrambled eggs into the noodles, then fold in the bean sprouts and half of the crushed peanuts for 30 seconds.
Serve
10. Transfer to a platter and garnish with the remaining peanuts, fresh cilantro, and lime wedges for squeezing.
Tamarind Sauce
Ingredientssubstitutes
Tamarind Sauce
tamarind sauce
-
60ml
fish sauce
-
45ml
brown sugar
-
30g
Chili Flakes
-
1tsp
Tamarind Sauce Instructions
Prep
1. Measure out the tamarind concentrate and the fish sauce into a small bowl.
2. Ensure the brown sugar is free of large clumps by sifting or breaking it down manually.
Cook
3. Combine tamarind sauce, fish sauce, and brown sugar in a small saucepan over low heat.
4. Whisk constantly until the sugar has completely dissolved into the liquid.
5. Simmer for 1 minute, then stir in the chili flakes and remove the sauce from heat to cool slightly.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
tamarind sauce
fish sauce
gochujang
hoisin sauce
Instead of
fish sauce
gochujang
hoisin sauce
oyster sauce
Instead of
brown sugar
glucose
honey
maple sugar
Instead of
Chili Flakes
Cayenne Pepper
Chili Powder
Garlic Powder
Instead of
rice noodles
egg noodles
ramen noodles
Instead of
sunflower oil
canola oil
extra virgin olive oil
grapeseed oil
Instead of
whole eggs
egg whites
egg yolks
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
shallots
fennel bulbs
garlic
leeks
Instead of
lime
clementine
grapefruit
lemon
Instead of
cilantro
basil
chives
dill