Pad Thai
Full recipe at feastingathome.com
Utensils needed:
- 4 ounces dry pad thai noodles (rice noodles)
- 3 tablespoons oil, divided ( coconut, avocado, peanut oil)
- 8 ounces firm tofu, chicken breast or peeled prawns
- salt and pepper to taste
- 1 large shallot, finely diced (much better than onion here)
- 4 garlic cloves, roughly chopped
- 1 teaspoon ginger, chopped (optional)
- 2 eggs, whisked with a fork with a generous 3-finger pinch salt ( if vegan, leave it out)
- 1 lime
- 3 tablespoons fish sauce (see notes- or use vegan fish sauce)
- 3 tablespoons brown sugar (or coconut sugar, palm sugar, honey or regular sugar) see notes
- 3 tablespoons of rice vinegar (or tamarind water– see notes) do not sub white vinegar, it will be too sour.
- 1-2 teaspoons soy sauce (or GF liquid aminos like Braggs)
- lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts, Thai basil
Overview
Prep Time:
15 m
Cook Time:
15 m
Total Time:
30 m
