Authentic Pad Thai - (Made At Home)

Pad Thai is an American delight. This was the first dish that introduced me to Thai food. Then I had to learn how to make it. Now I am passing my knowledge down to you with the recipe. This dish will not disappoint, I promise. Once you learn how to make this at home, you will want to try new dishes at your favorite Thai restaurant, and expand your pallet.

☆Recipe☆

-Pad Thai Sauce-
•½ Cup Palm Sugar/3.5 Oz •2 TBSP Fish Sauce
•3 TBSP Tamarind Paste •¼ Cup Water
* in a saucepan over medium-low heat, warm palm sugar. Stir until the sugar is dissolved & turns golden brown. Add fish sauce, tamarind paste, and water. Gently simmer for about five minutes, then set aside.

-Stir Fry-
•5 TBSP Oil •1 Cup Protein, chicken, shrimp, steak, etc.
•¼ Cup Shallots •¼ Cup Tofu •2 Garlic Cloves, minced
•1 TBSP Dried Shrimp •¼ Cup Sweet Preserved Radish
•5 Oz Rice Noodles •1 Large egg •1 Cup Bean Sprouts
•3 Garlic Chives

-Toppings- (optional)
•1 Lime, quartered •Roasted Peanuts, crushed
•Thai Chili Flakes •White Sugar

* In a wok, over medium heat, add 1 TBSP oil. Cook protein until done. Remove protein from wok, and set aside. Heat remaining oil, fry shallots until brown. Add tofu, cook until brown. Then add garlic, dried shrimp, and radish preserve. Cook for a minute or until fragrant. Add cooked rice noodles, mix everything together, and cook for a minute or two. Add pad thai sauce, mix until everything is coated in the sauce. Add the protein, mix until it is coated. Move everything to one side of the wok, add your egg, and cook until scrambled. Then mix everything together. Turn off heat. Add the bean sprouts and chives. Mix until everything is incorporated. Serve on a plate. Add your desired toppings. Then enjoy 😋