Some of my best Asian recipes come from my son, Brian. This Pad Thai recipe is as good as anything I’ve ever had out at a restaurant. This one is a keeper!
- 8 oz. dried rice stick noodles
- 1/3 cup tamarind concentrate
- 1/4 cup + 2 tablespoons fish sauce
- 2 tablespoons rice or white vinegar
- 1/2 cup brown sugar
- 1 teaspoon paprika
- 2 tablespoons cooking oil
- 2 garlic cloves, minced
- 12 medium shrimp, shelled and deveined
- 4 ox. firm tofu, drained and cubed
- 1 egg, lightly beaten
- 1/2 cup bean sprouts
- shredded carrots for garnish
- shredded red cabbage for garnish
- fresh cilantro for garnish
- Lime wedges
- 4 tablespoons crushed, roasted peanuts
- Bring a large pot of water to a boil. Remove from heat.
- Immerse the noodles in hot water and let stand for 10 minutes stirring occasionally. Soak until noodles are soft, yet firm. Drain well and rinse with cool water.
- In a small bowl, combine the tamarind concentrate, fish sauce, vinegar, sugar, and paprika. Set aside
- Heat the oil in a wok or skillet over medium high heat. Add garlic and stir fry until garlic is fragrant, about 30 seconds.
- Add shrimp, tofu, and egg. Stir fry for 2 minutes, until egg is scrambled and shrimp turns pink. Add rice noodles and tamarind mixture. Stir fry for 2-3 minutes, tossing to combine all of the ingredients.
- Transfer to a platter and garnish with small piles of bean sprouts, carrot and red cabbage on the sides of the platter. Sprinkle peanuts and fresh cilantro.
- Serve immediately with the lime wedges