Cooking Instructions
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Step 1
Soak the
Pad Thai Noodles (5.5 oz)
in slightly warm tap water for 20 minutes.
Step 2
While waiting for the Pad Thai noodles to soften, prepare the Pad Thai sauce: Soak
Tamarind Paste (1 Tbsp)
in
Water (1/2 cup)
for 10 minutes. When the water has cooled enough to handle, gently press the tamarind pulp with your fingers.
Step 3
Discard the pulp, saving about 2 tablespoons of the tamarind water. Add
Sweet Chili Sauce (1 Tbsp)
,
Oyster Sauce (1 Tbsp)
,
Soy Sauce (1 Tbsp)
,
Fish Sauce (1/2 Tbsp)
,
Brown Sugar (1 Tbsp)
and
Chicken Stock Granules (1/2 tsp)
. Mix well.
Step 4
Drain the Pad Thai noodles.
Step 5
Heat
Peanut Oil (1 Tbsp)
in a wok over medium-high heat. Stir-fry the
Large Shrimp (6)
for 30 seconds, add 1/2 tablespoon of the Pad Thai sauce, then fry for the shrimp for 30 more seconds or until the shrimp are fully cooked. Remove from the wok and set aside.
Step 6
Crack the
Eggs (2)
into the wok, then add about 1 tablespoon of the Pad Thai sauce to the eggs. Lightly scramble the eggs with your wok spatula. Remove form the wok and set aside.
Step 7
Add the remaining
Peanut Oil (2 Tbsp)
into the wok, then add the
Shallot (1)
. Stir gently until the shallot turns slightly brown.
Step 8
Add the Pad Thai noodles to the wok.
Step 9
Stir in half of the remaining Pad Thai sauce, then toss the noodles to coat them in the sauce. Do a quick taste test. Add more sauce a little bit at a time as needed until the noodles are at the right consistency and flavor.
Step 10
Return the cooked shrimp and eggs to the wok. Add
Bean Sprouts (1 cup)
,
Firm Tofu (2 Tbsp)
,
Chinese Chives (2 Tbsp)
,
Dried Shrimp (2 Tbsp)
and
Dry Roasted Peanuts (2 Tbsp)
Step 11
Transfer to serving plates. Serve with the remaining
Bean Sprouts (1 cup)
and
Dry Roasted Peanuts (2 Tbsp)
and
Lime (1)
. Enjoy!
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