Pad Thai
Servings: 4 Ingredients - 8 ounces flat rice noodles - 3 tablespoons oil - 3 cloves garlic minced - 8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut
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Cooking tools:
- Wok
- Saucepan
- Mixing bowl
- Colander
- Spatula
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Refrigerator
- Serving platter
- Plate
- Tongs
- Whisk
- Fine-mesh sieve
Ingredients
- 8 ounces flat rice noodles
- 3 tablespoons oil
- 3 cloves garlic (minced)
- 8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces
- 2 eggs
- 1 cup fresh bean sprouts
- 1 red bell pepper (thinly sliced)
- 3 green onions (chopped)
- 1/2 cup dry roasted peanuts
- 2 limes
- 1/2 cup fresh cilantro (chopped)
- 3 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 5 tablespoons light brown sugar
- 2 tablespoons rice vinegar or Tamarind Paste (for more authentic taste)
- 1 tablespoon Sriracha hot sauce (or more, to taste)
- 2 tablespoons creamy peanut butter ((optional))
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