Pad Thai Recipe
"Make this restaurant quality Pad Thai recipe at home with chewy rice noodles, shrimp, scrambled eggs and vegetables in a flavorful sauce, my favorite!..."
INGREDIENTS
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4 ounces dry rice noodles
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3 tablespoons fish sauce
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3 tablespoons oyster sauce
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2 tablespoons soy sauce
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2 tablespoons tamarind concentrate
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2 tablespoons sriracha (optional, for spicier – or more to taste)
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2 tablespoons palm sugar (or use brown sugar)
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2 tablespoons water
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1 tablespoon rice vinegar
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10 large shrimp (peeled and deveined)
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2 tablespoons vegetable oil (+ more as needed)
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Salt to taste
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4 ounces firm tofu (cut into bite-sized pieces (sub in chicken if desired))
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¼ cup sweet preserved daikon radish (chopped (optional, SEE NOTES))
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1 shallot (chopped)
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4 cloves garlic (chopped)
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1 tablespoon dried shrimp (minced (optional, SEE NOTES - use shrimp paste as an alternative))
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1 tablespoon red pepper flakes (optional)
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2 eggs (beaten)
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2 cups bean sprouts (+ more for garnish)
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1 cup garlic chives (or use scallions, chopped)
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2 tablespoons roasted peanuts (+ more for garnish)
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