Pink Pad Thai

By Pailin's Kitchen · 90 min

Ingredients

Instructions

1. Melt the palm sugar in a small pot over medium heat, stirring until it darkens. Immediately add the water, fish sauce and tamarind paste. The sugar will harden, which is fine.
2. Bring the sauce to a simmer, then turn off the heat and let it sit until the sugar dissolves. Make sure it has dissolved before you start cooking.
3. Cut the drained noodles once with scissors so they are half as long.
4. In a bowl, combine the tofu, garlic, shallots, preserved radish, dried shrimp and chili flakes.
5. Heat a wok or large nonstick skillet over high heat with just enough oil to coat the bottom. Sear the shrimp until cooked, then remove them.
6. In the same wok over medium heat, add a little more oil if needed and the tofu mixture. Saute a few minutes until the garlic turns golden and the shallots wilt. Add oil if the wok looks dry.
7. Turn the heat to high, add the noodles and sauce, and toss until the sauce is absorbed. Taste the noodles; if still hard, add a little water and keep cooking, adding only a small amount.
8. Push the noodles to one side. Add a little oil to the empty space, crack in the eggs, break the yolks, then lay the noodles on top and cook about 30 seconds. Flip and toss to mix the eggs into the noodles.
9. Return the cooked shrimp and any juices to the pan. Add the bean sprouts, garlic chives and half the peanuts, then turn off the heat and toss well.
10. Serve right away topped with the remaining peanuts and a lime wedge.

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

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