Pad Thai with your choice of prawns
For the Sauce
1/2 cup palm sugar or light brown sugar
1/2 cup tamarind concentrate
1/3 cup Thai fish sauce
4-5 garlic cloves, peeled, smashed and finely chopped
1/2 to 2 Thai peppers, stems removed, finely chopped with seeds*
For the Pad Thai
5 Tbsp. cooking oil, divided
1 package gluten free rice stick noodles (14 ounce package is common)
1 pound medium shrimp, peeled, deveined and tails removed
1 medium red onion, peeled, halved, and cut into thin strips
4-5 cloves garlic, peeled, smashed and finely chopped
2 eggs
2 carrots, peeled and julienned into 3-4 in pieces, reserving a few for serving
1 cup (handful) mung bean sprouts, reserving a few for serving
1 bunch green onions, cut on the diagonal, about 1/2 inch pieces, a few reserved for serving
a few cilantro leaves, for garnish
a handful of roasted peanuts, coarsely chopped, for garnish
lime wedges, for serving
1. Make Sauce: In a medium sauce pan, bring ingredients to a boil, reduce heat, and cook 5 minutes, stirring often. Remove from heat and let cool 10 minutes before using in recipe or transferring to a container for storage.
2. Soften Noodles: In a medium pot, add rice noodles and enough hot water to cover. Stir noodles to break up and let set until soft but slightly firm in the middle, 15 minutes or so, depending on the heat of the water. They will continue to soften once added to the wok.
3. Drain Noodles: When noodles reach desired tenderness, drain in a colander. Using kitchen shears, cut noodles a few times to shorten and make stirring the wok and eating them easier. Set aside when done.
4. Cook Prawns: Heat wok over high heat and pour in about 3 tablespoons oil. Swirl wok until oil begins to smoke, then add prawns. Cook prawns on all sides until pink and cooked through, about 4 minutes total, stirring constantly. Remove cooked prawns to a bowl, cover with foil, and return wok to heat.
5. Cook Onion & Garlic: Add remaining oil to wok and heat to smoking. Add onion and garlic and cook until fragrant, about 1 minute, stirring constantly to avoid burning the garlic.
6. Cook Noodles: Add cooked noodles and sauce to wok, stirring to coat noodles. Cook for about 1 minute or so. Add prawns and continue stirring, about 3 minutes. Move the noodles to the outer edge of the wok, creating a well in the center of the noodles and add the egg, scrambling with the tip of the spoon you are using, about 30 seconds. When egg begins to scramble but is still soft, fold noodles into egg to coat. Cook for 1 minute.
7. Finish & Serve: Add carrots, bean sprouts and green onions and toss to combine. Cook about one more minute to just soften carrots and sprouts. To serve, place on large platter and sprinkle with reserved carrots, sprouts, cilantro leaves and peanuts and lime wedges. Enjoy!
*Use Thai peppers to taste.
