So this is my take on Pad Thai.
I can't say that I have tasted the authentic version but I had it
and I did some research on it.
It is sweet, sour and savory noodle dish originated in Thailand
and it's popularity is understandable because of its simplicity yet
not disappointing.
INGREDIENTS:
flat rice noodles
tamarind paste
peanut butter
chili-garlic paste
hoisin sauce
mung bean sprouts
spinach
coriander
red bell pepper
brown sugar
garlic
onion
oil
salt
pepper
egg (optional)
This is the type of rice noodles you I used and you can buy them from
regular groceries. You have to soften them first by soaking them in
cold water for half hour, sometimes even longer. It should be
soft enough that you can bite them but not too soft that
it would instantly go saggy when you cook it.
This is my tamarind paste. I used this one because it
is more natural and doesn't have preservatives. It has seeds and
some parts from the tamarind fruit so I diluted it with hot water.
Let it soften for a while and when it becomes thinner, drain it.
Some would cook the sauce first and go for the balance of sweet and sour.
But for this, you can just cook as you go.
In a hot pan, add some oil and saute the garlic and onion.
As soon as they are cooked, pour the tamarind sauce and
season it with salt, pepper and sugar. You want to find a perfect balance
between sweet and sour but you can always adjust.
You can even add chili if you want it spicy.
Add the noodles and stir them until they are cooked.
If you're vegan, you can just add the veggies and serve them up.
But for lacto-ovos, make space in the middle for the egg to cook a little
and mix them up together with your veggies.
Taste it one more time and season it according to your taste.
You can also add fried tofu for some protein and texture.
Serve and enjoy!
