The Pad Thai recipe that I’ve developed isn’t authentic, but it is a tasty version that avoids fish sauce, pickled radish, and dried shrimp (all of which are not generally stocked in our house).<\/p>\n
Ingredients:
\nSauce:
\n1\/3 cup tamarind paste
\n1\/3 cup vegetable stock
\n1\/3 cup tamari sauce
\n1\/4 cup palm sugar<\/p>\n
Veggies:
\nShredded carrots
\nShredded radish
\nDiced onion
\nThinly sliced red peppers<\/p>\n
Protein:
\nTofu (frozen and thawed, pressed to drain)
\nShrimp
\nEggs<\/p>\n
Other:
\nRice noodles
\nChopped peanuts
\nBean sprouts
\nLime
\nSesame oil<\/p>\n
Method:
\nSoak rice noodles in cold water while preparing the rest of the dish.<\/p>\n
Combine the sauce ingredients in a pot and simmer over low heat, stirring until the sugar dissolves.<\/p>\n
Put a little sesame oil in a pan. Add the tofu & cook until crispy. Remove from pan.<\/p>\n
Put a little sesame oil in a pan. Add the onion & saute until soft. Remove from pan.<\/p>\n
Put a little sesame oil in a pan and cook the shrimp. Remove from pan & wipe out pan.<\/p>\n
Slice lime into very thin circles.<\/p>\n
Scramble the egg.<\/p>\n
Make sure the rice noodles are soft – you should be able to wrap them around your finger without breaking.<\/p>\n
Heat the pan over medium heat. Put a quarter of the sauce into the pan, stir in a quarter of the rice noodles to coat with the sauce. Cook for two or three minutes. The noodles should be *almost* completely cooked.<\/p>\n
Stir in protein and cook for another minute. Remove from heat and add in veggies. Serve topped with peanuts, bean sprouts, and thinly sliced lime. Drizzle a little extra sauce over the dish.<\/p>\n
Put another quarter of the sauce into the pan & repeat.<\/p>\n","protected":false},"excerpt":{"rendered":"
The Pad Thai recipe that I’ve developed isn’t authentic, but it is a tasty version that avoids fish sauce, pickled radish, and dried shrimp (all of which are not generally stocked in our house). Ingredients: Sauce: 1\/3 cup tamarind paste 1\/3 cup vegetable stock 1\/3 cup tamari sauce 1\/4 cup palm sugar Veggies: Shredded carrots …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[21,46],"class_list":["post-361","post","type-post","status-publish","format-standard","hentry","category-food","tag-cooking-2","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/361","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=361"}],"version-history":[{"count":1,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/361\/revisions"}],"predecessor-version":[{"id":362,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/361\/revisions\/362"}],"wp:attachment":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}