Cookbook:Pad Thai

This is a family recipe, so it may not be accurate. It is still delicious, though.

Ingredients

 * ½ pound (225 g) rice noodles
 * ¼ cup (60 ml) fish sauce
 * 3+ tablespoons (50 ml) white vinegar (or rice vinegar)
 * ¼ cup plus 1 tablespoon (75 ml) tamarind juice
 * ¼ cup and 1 tablespoon (75 ml) palm sugar (or granulated sugar)
 * 4 tablespoons (60 ml) vegetable oil
 * 2 cloves garlic, chopped
 * 2 tablespoons (30 ml) dried red chili pepper flakes (or to taste)
 * ½ pound (225 g) of shrimp, tofu, chicken, squid, or beef (or a combination thereof)
 * Assorted vegetables (e.g., shredded carrots, white onions, red or green peppers)
 * 2 eggs
 * 4 chopped green onions
 * ¾ pound (340 g) bean sprouts
 * ¾ cup (175 ml) chopped unroasted peanuts

Optional

 * Wedge of lime (garnish)
 * Cilantro (coriander) leaves (garnish)

Procedure

 * 1) Soak the noodles in warm water for about 20 minutes and strain. Alternatively, pour boiling water over the noodles and let them sit for 7 minutes.)
 * 2) Mix the fish sauce with the vinegar, sugar and tamarind juice together in a small bowl.
 * 3) Heat the vegetable oil in a wok on high, and brown the chopped garlic and chili peppers for a minute.
 * 4) Cook the meats/tofu in oil, until they are browned (6–8 minutes).
 * 5) Add assorted veggies and cook until tender.
 * 6) Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
 * 7) Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
 * 8) Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.
 * 9) Serve on a large plate or bowl. Garnish with chopped peanuts and, optionally, chopped cilantro or coriander and a wedge of lime.

Notes, tips, and variations

 * A squirt of ketchup can be used instead of tamarind for a quick-and-easy variation.
 * Chop cilantro/coriander and mix it with the noodles and other ingredients at the last minute. Take care not to overcook it, or it will become slimy.