Create Authentic Street Pad Thai Freestyle Tonight

At Forty Five Thai

This Thai freestyle was influenced by a search for gluten-free and a love for noodles. This simple meal is a staple in my house.  The fruity-sour taste of Tamarind enhances the flavors. Guaranteed you’ll want to have leftovers for lunch.

At Forty Five Thai
www.mccormick.com

Pad Thai

Servings: 4 – 6
Time: 2 hr 30 min
Difficulty: easy
Credit: mccormick.com

 

  • 7 ounces of stir-fry rice noodles
  • 1/3 cup of tamarind sauce
  • 2 tablespoons of fish sauce
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of sugar
  • ½ teaspoon paprika
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of minced garlic
  • ½ pound of medium shrimp, peeled and deveined or firm tofu, cubed
  • 1 egg, lightly beaten
  • ½ cup bean sprouts
  • ¼ cup of coarsely chopped unsalted peanuts
  • Chopped fresh cilantro
  • lime wedges
  1. Bring a pot of water to boil. Add rice noodles, cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water, drain well. Set aside. Mix tamarind sauce, fish sauce, vinegar, sugar and paprika in small bowl.
  2. Heat oil in large skillet or wok on medium-high heat. Add garlic, stir-fry 30 seconds. Add shrimp stir-fry 2 minutes until pink. Push shrimp to the side of the pan. Add egg in the middle of pan and scramble.
  3. Stir in rice noodles and tamarind mixture, stir-fry 1 minute or until heated through. Place noodle mixture in bowl and top with bean sprouts, peanuts, and cilantro.  Serve with a lime wedge.