When you can’t make it to us, bring us to you! Here’s a recipe for BANANA LEAF Pad Thai, a popular Thai stir-fried noodle dish:
– 8 ounces rice noodles (preferably flat noodles)
– 2 tablespoons vegetable oil
– 2 garlic cloves, minced
– 1/2 cup tofu, diced
– 2 eggs, lightly beaten
– 1 cup shrimp, peeled and deveined (optional)
– 1 cup chicken breast, thinly sliced (optional)
– 1 cup bean sprouts
– 2 green onions, chopped
– 1/4 cup crushed peanuts
– Lime wedges, for servingFor the sauce:
– 3 tablespoons fish sauce
– 1 tablespoon soy sauce
– 2 tablespoons tamarind paste
– 2 tablespoons brown sugar
– 1/4 teaspoon red pepper flakes (adjust to taste)
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, mix together the fish sauce, soy sauce, tamarind paste, brown sugar, and red pepper flakes to make the sauce. Set aside.
3. Heat the vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. If using tofu, add it to the pan and cook until lightly browned. Push the tofu to one side of the pan.
5. Add the beaten eggs to the other side of the pan and scramble them until cooked. Once cooked, mix the tofu and eggs together.
6. If using shrimp and chicken, add them to the pan and cook until the shrimp turns pink and the chicken is cooked through.
7. Add the cooked rice noodles to the pan and pour the sauce over them. Use tongs or a spatula to toss everything together, ensuring the noodles are evenly coated with the sauce.
8. Add the bean sprouts and chopped green onions to the pan. Toss everything together and cook for an additional 2-3 minutes until the bean sprouts are slightly wilted.
9. Remove the pan from heat and sprinkle crushed peanuts over the top.
10. Serve the Pad Thai immediately with lime wedges on the side for squeezing over the noodles.
Enjoy your homemade Pad Thai!