Time: 45 min.
Complexity: easily
Servings: 2

This popular dish of fried rice noodles, shrimp, and pork takes a little longer to prepare. However, you can make the sauce ahead of time and store it in the freezer or refrigerator. But from the first bite, you'll be amazed by the new flavors.

For this traditional dish, don't substitute or omit any ingredients, especially the fish sauce, which gives the finished dish its rich amber color and juicy flavor. Choose rice noodles labeled "M," for "medium"; thinner, wider noodles are suitable for other dishes. Salted or pickled radishes are sold in plastic bags at Asian markets and, once opened, keep well in the refrigerator. Make sure you have all the ingredients on hand, as you'll need to work quickly, stir-fry, and stay on the stove during cooking.

Ingredients:

• 1 tbsp dried shrimp (optional)
• 1/2 cup sliced ​​pork
• 1/2 cup peeled and chopped whole shrimp
• 1 tbsp. l. coarsely grated pickled radish
• 110g medium dry rice noodles (soak in cold water for 60 minutes and drain)
• 4 tbsp vegetable oil, plus a little more if needed
• 1 teaspoon chopped garlic
• Water
• 5 tablespoons Pad Thai sauce (see recipe below)
• 2 eggs category CO
• 1/2 tsp ground hot chili pepper or to taste
• 2 tbsp. ground roasted peanuts
• 1/2 cup chopped chives or green onions
• 2 cups bean sprouts (rinsed), plus extra for garnish
• 1 wedge of lime

Pat Thai sauce:

• 1 tbsp. tamarind juice
• 1 cup palm sugar plus 3 tbsp.
• 1 cup of water
• 1/2 cup fish sauce
• 2 teaspoons of salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice noodles, shrimps, pork, radish, eggs, lime juice, fish sauce, red pepper flakes, green onions, garlic, Peanut

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Preparation:

Step 1
• Heat oil in a wok. Add the garlic and quickly fry until golden brown. Add the meat and shrimp and continue cooking, stirring, until the shrimp change color. Move the shrimp around to prevent them from overcooking.
  
  Add the noodles. They may stick together, so fry quickly and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce and cook, stirring, until well combined. The noodles should be soft and juicy. Return the cooked shrimp to the wok.
Step 2
• Push the wok contents to the edges to create space for frying the eggs. If the pan is very dry, add another tablespoon of oil. Add the eggs and place the noodles on top. When the eggs are done, stir the noodles until well combined. The eggs should be cooked through, and the noodles should have chunks of whites and yolks.
Step 3
• Add chili pepper, peanuts, chives, and bean sprouts. Mix well. Transfer to a plate. Serve with raw sprouts and a few drops of lime juice.
  
  Pat Thai sauce: Combine all ingredients in a saucepan and cook for about 60 minutes, until well combined and syrupy. Stir occasionally to prevent burning.
  
  Culinary advice: If you're making a double batch, don't double the ingredients, as the resulting volume will be too large to handle, specifically, to properly fry. It's better to cook this dish twice. If you're planning to serve it to a larger crowd, boil the noodles ahead of time and add the sprouts and chives when reheating. If it's a casual gathering, it's a great idea to share the noodles with your guests.
  
  You can buy ready-made tamarind concentrate or make your own juice. Buy a package of pressed tamarind pulp at any Asian market, separate 3 tablespoons of the paste, and soak it in 1.5 cups of warm water for 20 minutes. Squeeze the pulp and discard it; the remaining liquid is tamarind juice. Store any leftover juice or sauce in a tightly sealed container in the refrigerator or freezer.

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