Cook noodles according to package instructions or until tender, then drain.The thing with Pad Thai is it’s definitely fun to make and incredibly delectable too! Made with a wide variety of colorful and aromatic ingredients, you’ll find yourself tossing and turning and stir frying excitedly for a dish that’s worth all the effort! We’re borrowing this incredibly delicious 15-minute Pad Thai recipe from the cool people at Feasting At Home complete with links to ingredients you can get from our product catalog. Today, the sweet and savory Pad Thai has found its way through our hearts and stomachs of people from all over the world. What's best enjoyed in the streets of Thailand can now be made from your own home! Pad Thai was promoted heavily up and down the country under the campaign slogan “noodle is your lunch”. In 1930, the prime minister of Thailand took advantage of a rice shortage to push for a noodle dish alternative that would preserve their rice resources and, at the same time, help establish the identity of the country. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.Not a lot of people are aware that the history of Thailand’s street food treasure, Pad Thai, doesn’t really date far back. Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.Īdd the drained noodles and cook until softened, 2 to 3 minutes. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the oil and swirl to coat the pan completely. Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
If using fresh noodles, you can just open the package and add to the pan at the appropriate time. The noodles will start to absorb water, loosen up and be ready for the pan. Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour.
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