How to Make Pad Thai Pinoy Style
Servings: 2 to 4 servings
Ingredients
- 100 grams Pad Thai noodles flat rice noodle
- 2 Tbsp. tamarind paste
- 2 Tbsp. fish sauce
- 2 Tbsp. sugar
- 1 Tbsp. rice wine
- 2 Tbsp. annato extract soak 1 Tbsp annato seeds in 2 Tbsp hot water, discard seeds
- 200 grams firm tofu sliced into rectangles
- 2 Tbsp. peanut oil or corn oil
- 1 cup spring onions chopped 1 inch long
- 2 Tbsp. garlic chopped
- 2 whole raw eggs
- 2 cups cabbage chopped
- 1 Tbsp. dried shrimp powder
- 85 grams toge bean sprouts
- 1/2 cup salted peanut crushed or ground coarsely.
- 2 to 3 pcs chili pepper minced
- 200 grams chicken breast fillet sliced
- 100 grams shrimps shelled
- cooking oil
Instructions
How to make Pad Thai:
- Soak the rice noodles in warm water for about 30 minutes or until soft. Drain and set aside.
- Fry the tofu on all sides until brown. Set aside.
- On a clean wok, heat peanut oil and stir fry the chicken slices until brown. Set aside.
- On the same wok, saute garlic until fragrant, then add half of the spring onions and shrimps. Stir fry until the shrimps turns bright orange.
- Then add cabbage and fried tofu. Toss for about half a minute then turn off heat. Set aside.
- On the same wok, heat a tablespoon of oil and fry the eggs sunny side up. Then shred the eggs in the wok using the spatula then add the cooked ingredients (chicken, shrimp and veggies).
- Toss the ingredients in high heat for a few seconds then add the rice noodles, fish sauce, tamarind paste, sugar, powdered shrimp, annato extract and rice vinegar. Toss again for a few seconds then turn off heat.
- Add the chili pepper, half of the chopped spring onions, bean sprouts and ground peanuts. Toss again to mix the ingredients then serve hot.