Variations of this Thai favorite can be seen on menus across the country. Thai taste can be defined as the use of all 5 flavors: spicy, sweet, salty, bitter and sour. Only Thai cuisine brings out all of these flavors to play together harmoniously in a meal, and Pad Thai is no exception!
1/2 package (16oz) wide rice noodles
2 1/2 tbsp. vegetable oil
2 cloves garlic
1/4 lb. pork, cut into 1" by 1/4" pieces
3 tbsp. dried small shrimps
2 tbsp. salted radish, chopped (optional)
2 tbsp. fish sauce
1 tbsp. thin soy sauce
2 1/2 tbsp. coconut palm sugar
1 tbsp. lime juice
1 cup bean sprouts
1/4 cup unsalted roasted peanuts, crush in a mortar & pestle or chop with a chef's knife
Lime for garnish
- Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20 minutes until softened. Drain.
- Heat oil in wok, until hot but not smoking. Add smashed garlic. Add pork. Fry until meat is no longer pink.
- Add eggs and stir until cooked, combining with pork.
- Add noodles, dried shrimps, fish sauce, sugar, lime juice and bean sprouts. Stir fry for another 3 to 4 minutes until mixed up and heated through.
- Add salted radish, if using (rinse if very salty). Stir fry another minute. Toss in the peanuts, tossing to mix.
- Garnish with lime and serve.