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How to make a delicious Pad Thai - Authentic & Classic recipe

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Pad Thai is made even more amazing with a homemade sauce. Sugar and tamarind are simmered together first to give it a nice syrupy texture. The addition of shallots, garlic and lime juice adds to the amazing flavor.This recipe sure calls for a LOT of... Pad Thai is made even more amazing with a homemade sauce. Sugar and tamarind are simmered together first to give it a nice syrupy texture. The addition of shallots, garlic and lime juice adds to the amazing flavor.This recipe sure calls for a LOT of ingredients like shallots, garlic, rice noodles, dried and fresh Shrimp, Tofu, preserved Daikon radish, Chinese or Garlic Chives, Bean Sprouts, Eggs and so much more! The best part of making this yourself is that you can customize it - I like my Pad Thai dry, but you make like it saucy! I also like to control the amount of protein besides eggs I add to the dish. For simplicity, I added Shrimp, but you can also add Chicken to the dish if you like. You can also make this with Beef.Here are the ingredients and steps to make this recipe!Pad Thai sauce2 cups of water 8 oz - 226 gms Palm Sugar1 tablespoon Tamarind paste1 tbsp Chilli oil1/2 cup finely minced Shallots1/2 cup minced GarlicJuice of a Lime8 tbsps Fish sauce1 tbsp of the Tamarind concentrate400 gms of Rice sticks or Vermicelli (Pad Thai noodles)1 + 1 tbsp Chilli oil1/2 cup minced Shallots1/4 cup minced Garlic1/4 sweet Daikon preserved Radish3/4 cubed Tofu1/2 cup dried minced Shrimp 300 gms Tiger Shrimp 2 Eggs2 cups Bean sprouts1/2 cup Chinese Chives or Garlic Chives Chopped Peanuts to garnishPrepare the sauce by boiling the water and adding the palm sugar and the tamarindCook this till the sugar dissolves and gets syrupy and take it off the heatIn a saute pan add the chilli oil and sauce the shallots and garlic Pour the syrup through a strainer and bring to the boilAdd the lime juice, fish sauce and tamarind concentrateRefrigerate for best resultsSoak the noodles in barely warm water for 15 minutesHeat up some oil and add the shallots followed by the garlic and allow these to saute for a minuteAdd in the radish & tofu and follow with the minced dried shrimpMove everything over to one side and add more oil and cook the ShrimpWhen it starts to turn orange, mix it with the other ingredients and keep cooking till fully orangeAdd the drained noodles followed by the prepared sauce - I used 2 cups you can use more for a saucier Pad ThaiMove everything over to one side again and beat in the eggs and scramble themAllow them to set before mixing.Finally toss in the bean sprouts and chives and toss to cookServe with the chopped peanutsBookmark the recipe on my blog - http://kravingsfoodadventures.com/pad... LET'S GET SOCIALhttps://www.facebook.com/kravingsfood... https://www.twitter.com/karenahmed https://www.Instagram.com/karenahmed http://www.Kravingsfoodadventures.com https://www.pinterest.com/karenahmed Snapchat: KravingsFAI’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channelsEquipment: I use a Canon 80 D & 70 Dhttps://amzn.to/2ODBuCo I have new videos every week - Please SUBSCRIBE so you don't miss any of the action!Download my Roku app - https://www.roku.com/channels#!detail... This video is part of a playlist: Music courtesy of the Audio Network


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