The combination of sweet and sour with heat from spices brings a typical Thai flavor profile to this stir fry.
Pad Thai
Recipe By Naomi Nachman
- Cooking and Prep: 1 h
- Serves: 10
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Contains:
Ingredients (18)
Pad Thai
Start Cooking
Prepare the Pad Thai
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Cook noodles according to package directions. After draining, drizzle with sesame oil to prevent noodles from sticking. Set aside.
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In a small saucepan over medium-low heat, combine tamarind, lime juice, brown sugar, soy sauce and red pepper flakes. Simmer for two minutes. Set aside.
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Heat canola oil in a large skillet over medium-high heat. Add onion. Sauté until soft. Add salt, stir mixture for two minutes. Add garlic and Napa cabbage; sauté until soft.
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Push vegetables to one side of the skillet. Add eggs; scramble until cooked but not too dry. Toss beaten eggs with vegetables. Add bean sprouts and cook until they begin to soften.
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Add cooked noodles and tamarind mixture to the pan. Stir until vegetables and noodles are evenly coated. Season with additional salt and pepper, to taste.
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Sprinkle each dish with peanuts and garnish with cilantro and lime wedges before serving.
Acknowledgement
Reproduced from Perfect Flavors by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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Replies:
1 TB chili garlic sauce -
Replies:
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Replies:
I used 4 tablespoons vinegar and 4 tablespoons brown sugar instead of the tamarind. Was a really delicious dish
4 tablespoons of vinegar and brown sugar
Pomegranate molasses or prune butter.
Please
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Replies:
1 TB chili garlic sauce
-
Replies:
I used 4 tablespoons vinegar and 4 tablespoons brown sugar instead of the tamarind. Was a really delicious dish
4 tablespoons of vinegar and brown sugar
Pomegranate molasses or prune butter.
