1 1/2 cup Fresh rice stick noodles or dry rice stick noodles
3 cloves garlic peeled and minced
1 large eggs
1 limes - cut into 2 wedges
1 Tbsp roasted peanuts - chopped
2 Tbsp cooking oil
5 large shrimp - peeled and divined
1/2 cup bean sprouts
1 tsp. red pepper powder (Option)
2 Chinese chives or green onion cut into 1 inch long pieces
1 /3 cup firm extra tofu or fried tofu or fried soybean cake cut small square pieces
Ingredients for sauce
1/2 cup tamarind juice
4 Tbsp fish sauce
3 Tbsp palm sugar
1/3 cup water
If you use dry noodles you have to soak the noodles in cold water for 30 minutes, or until soft. Drain, and set aside.
Make the sauce. In the pot add tamarind juice, fish sauce, plum sugar, water and turn on the medium heat. stir well to dissolve, The sauce should taste tangy - a balance of sweet, sour, and salty.
Your pad Thai sauce is now ready to be used, or store it in the refrigerator until you're ready to made pad Thai noodles. The sauce will keep in a covered jar for several weeks.
In a wok or pan Heat it up on high heat and pour oil in the wok
add minced garlic. Stir fry until the garlic is turn brown
add shrimp, fried tofu stir fry until shrimp is almost cook.
add egg stir fried until the egg set stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.
add fresh rice stick noodles. add pad Thai sauce Stir-fry the mixture until thoroughly combined. If the noodles are too hard (not cooked), add a little bit of water. If you like spicy add red pepper powder . Stir fried until noodles is cook
add Chinese chives or green onion, bean sprouts Stir a few more times. The noodles should be soft, dry and very tangled.
Remove to the serving plate and sprinkle with peanuts. Serve , a wedge of lime on the side, raw Chinese chives or green onion and raw bean sprouts