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Pad Thai
Serves 10-12
Ingreedients:
10 shrimp, peeled and deveined
Oil for cooking
3 cups marinated tofu, cut into cubes (marinated in 1 ½ cups soy sauce, ¾
cup mirin, ¾ cup fish sauce)
½ cup scallion bottoms, chopped
¾ cup shallots, chopped
1/3 cup garlic, minced
8 eggs
12 oz rice noodles, cooked - follow cooking instructions on box
2 cups julienned napa cabbage
¾ cup scallion greens, chopped
• Prepare the sauce by combining all of the ingredients and stir until the palm sugar is dissolved. Set aside.
• With the temperature set to sear, add some oil to the pan and sear the shrimp just until they are cooked, then
remove.
• Sear the tofu until dark brown on all sides and then remove.
• Add the scallion whites, shallot and garlic and cook until the garlic starts to get color. Add the eggs and scramble
until they are cooked, and then add the noodles and mix thoroughly.
• Add the cabbage, shrimp, tofu and sauce and mix until ingredients are spread evenly. The noodles should absorb
most of the sauce so very little should be in the bottom of the pan.
• Finish with the fresh scallion greens, peanuts, bean sprouts and lime wedges.
NOTE: This dish can be served in the skillet or served in a bowl so everybody can garnish their plate as they wish.
12
2 cups chopped peanuts
2 cups bean sprouts
Lime wedges
Sauce Ingredients:
¼ cup tamarind paste
1/3 cup fish sauce
¼ cup rice wine vinegar
1/3 cup palm sugar, grated
Juice of one lime