If You Love Pad Thai, You’ll LOVE This 😍

By Pailin's Kitchen · 20 min

Ingredients

Instructions

1. Soak the rice noodles in room-temperature water for 30 minutes to 1 hour. They are ready when they feel completely limp and have lost their shape when lifted. Warm water shortens the soak, but do not over-soak.
2. Cut the dried chilies into pieces, shake out most of the seeds, then grind to a fine powder in a coffee grinder. Or soak them in room-temperature water for about 30 minutes and pound them into a paste.
3. Pound the garlic to a paste in a mortar, then add the shallots and ground chilies and pound to a rough paste.
4. Mix the tamarind paste, fish sauce and 1/3 cup (80 ml) water.
5. Heat a wok or large non-stick skillet over medium heat. Add the oil and the chili paste and cook for about 1 minute, stirring constantly.
6. Add the palm sugar and cook for about 30 seconds until mostly dissolved. Add the tamarind mixture and bring to a boil.
7. Add the shrimp and cook for 1 minute, flipping halfway, until just done. Remove the shrimp and leave the sauce in the pan.
8. Turn the heat to medium-high, add the soaked noodles and toss until the sauce is absorbed. Taste; if still too chewy, add a splash of water and keep cooking and tossing until cooked through but with a slight chew.
9. Add the beansprouts, garlic chives, shrimp and most of the crab (if using) and toss until the beansprouts just wilt. Top with the remaining crab, extra beansprouts and cucumber, and serve with a lime wedge.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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