Pad Thai | Recipes | Roland Foods

Ingredients

• 1/4 cup Roland® Thai Fish Sauce
• 3 tablespoons Roland® Oyster Sauce (available on Amazon )
• 1-2 tablespoons Roland® Sriracha Chili Sauce , per spice preference (available on Target and Amazon )
• 1/4 cup brown sugar
• Pinch of sweet paprika, for color
• 2-4 tablespoons tamarind concentrate/paste
• 2 tablespoons vegetable oil
• 1/2 package Roland® Pad Thai Rice Stick Noodles (available on Amazon )
• 6-12 medium shrimps (peeled, washed, deveined, tails on)
• 1 bunch Chinese chives (or thin scallions)
• 1/2 shallot onion (minced)
• 3 garlic cloves (minced)
• 2 tablespoons minced preserved radish (adds that nice chew, sweet/sourness)
• 1/4 cup pressed extra firm tofu (cut into small thin chunks, pressed and pat dry)
• 2 medium-sized dried shrimp (hydrate them in a bowl of warm water for 15 min, then mince)
• 1 handful of fresh bean sprouts
• 2 large eggs
• Vegetable or peanut oil
• 1 handful of crushed salted peanuts
• Combine all ingredients in a large bowl and mix well. Store in the fridge for up to 2 weeks
• Soak your noodles in warm water for 2-3 hours
• Heat vegetable oil in a small saucepan over medium heat and add shrimp, cook for about 1 min or so on both sides until no longer transparent (remove and set aside)
• When ready to cook, add oil to a wok or pan, add minced shallot and sauté for about 1 minute until fragrant, then add garlic, taking care not to burn it
• Stir in sliced tofu, dried shrimp, preserved radish and toss
• Taste, add more sauce as needed and adjust seasonings if necessary (more fish sauce or oyster sauce for saltiness, fresh squeeze of lime for more tang, sriracha for heat or color)
• Remove sauce from heat, plate and garnish with fresh bean sprouts, chives and crushed peanuts
• Serve with a few lime wedges or rounds