If Using Pad Thai Noodles in a Box:
For the Main Dish: (You can Watch the Video above)
In a large skillet, heat the oil over medium heat. Add the shallots and garlic and cook for 1 minute or until tender.
Add the sweet radish, dried shrimp (optional), and firm tofu. Cook a little bit and drop the cooked shrimp or any of your favorite protein. Stir and push them to one side of the wok/skillet.
Crack 2 eggs and cook until they solidify but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. Move them aside.
Now, add the noodles and pour the Pad Thai Sauce (use 1 cup sauce first). It may seem that you've added too much sauce, but don't worry just gently toss the noodles until they soaked up the sauce. Note: gradually add the remaining ½ cup sauce to get the dish moist.
Add 1 tbsp Sriracha (this is my secret ingredient for color and a bit of kick). *Optional.
Add the chives and sprouts, give them a quick stir and you're almost done.
Sprinkle the crushed peanuts over the noodles. Toss lightly to combine. Serve hot.
1.) Some may be fortunate enough to have an Asian supply store readily at hand, but for everyone else, here are the substitute ingredients for Pad Thai Sauce if the tamarind paste concentrate isn’t available :
- 3 tablespoons soy sauce
- 1 tablespoon sriracha
- 2 tablespoons lime juice
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
Calories: 723kcal | Carbohydrates: 102g | Protein: 27g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 308mg | Sodium: 723mg | Potassium: 216mg | Fiber: 3g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 12mg | Calcium: 196mg | Iron: 4mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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