Hey there, foodies! Are you ready for some seriously delicious Pad Thai? This recipe is going to knock your socks off (or maybe just loosen your waistband a bit).
First up, let’s give a round of applause to whoever invented Pad Thai. Seriously, thank you for creating this masterpiece of a dish. Now, let’s give a round of applause to the amazing David Lebovitz for sharing his recipe with us.
Okay, folks, let’s get down to business. We’ve got some seriously gorgeous food photography to drool over here. Starting with this first image, I mean, just look at those perfectly cooked noodles. My mouth is watering just thinking about it.
Pad Thai Perfection
Now, let’s get to the good stuff. Here are the ingredients you’ll need to make this Pad Thai dreams are made of:
– 8 ounces (225g) dried rice noodles
– 2 tablespoons vegetable or peanut oil
– 2 large eggs, beaten
– 1/2 cup (125ml) vegetable or chicken stock
– 3 tablespoons (45ml) fish sauce
– 1 tablespoon soy sauce
– 2 tablespoons (30g) palm or brown sugar
– 1 tablespoon tamarind paste or concentrate
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon ground white pepper
– 3 cloves garlic, peeled and minced
– 1/2 teaspoon grated fresh ginger
– 1 small red bell pepper, cored, seeded, and cut into thin strips
– 1/2 small head Napa cabbage, thinly sliced
– 2 green onions, white and green parts, thinly sliced
– 1/2 cup (50g) fresh bean sprouts
– 1/2 cup (50g) chopped roasted peanuts
Now, onto the instructions. Don’t worry, this recipe is actually pretty simple. Just follow along and you’ll have a plate of Pad Thai in no time.
1. Place the noodles in a bowl and pour hot water over them to cover. Let stand for 10 minutes, then drain the noodles well (they should be slightly firm when cooked).
2. Heat a large skillet over high heat and add 1 tablespoon of the vegetable or peanut oil. When the oil is hot, add the eggs and scramble until they are just cooked through. Transfer the eggs to a plate.
3. Add the remaining tablespoon of oil to the skillet and add the drained noodles. Cook, stirring, for 2 minutes.
4. In a small bowl, whisk together the stock, fish sauce, soy sauce, sugar, tamarind, cayenne, and white pepper.
5. Add the garlic and ginger to the skillet and stir for 15 seconds, then add the red pepper, cabbage, and green onions. Cook, stirring, until the vegetables are just tender, about 2 minutes.
6. Pour in the stock mixture and bring to a boil. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes.
7. Return the eggs to the skillet and toss to combine. Add the bean sprouts and peanuts and toss again.
8. Serve hot, with extra peanuts and lime wedges if desired.
And there you have it, folks! A seriously delicious Pad Thai recipe that will have you wanting to lick your plate clean. Trust me, I’ve been there.
Let’s Get Cooking
So next time you’re craving some Pad Thai, skip the takeout and give this recipe a try. It’s sure to impress even the pickiest of eaters. Happy cooking!
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