This recipe was cooked in Pad Thai way with lesser ingredients used. Thai uses tamarind paste to prepare this kind of dish but since I don’t have it at home, I used tamarind sinigang mix instead. Of course there’s slight difference in taste but I can say that it is a better substitute than omiting it.
Ingredients:
100 gm flat rice noodles, soaked in water for 8-10 minutes, drained (soaking time may vary depending upon the kind of noodles you are using, some noodles have soaking directions written at the back of its label)
1 cup peeled shrimps
2 cloves garlic, minced
1 tbsp. tamarind sinigang mix powder dissolved in 1/2 cup water
1/4 cup fish sauce
1 tbsp. tomato paste
1 tsp. sugar
2 eggs, beaten
1 cup bean sprouts
2 stalks, green onions cut into 1 inch length
2 tbsp. cooking oil
roasted red chili pepper flakes (optional)
Directions:
1. In a small bowl, combine tamarind mixture with fish sauce, tomato paste and sugar, mix well. Set aside.
2. Heat oil in a wok, saute garlic for 30 seconds, then add shrimps. Stir fry until color changes.
3. Add noodles and stir to mix well with the shrimps.
4. Pour the number 1 mixture over the noodles, cook over medium heat until all liquids are absorbed. (You can adjust the seasoning according to your taste)
5. Add beaten eggs, mix well slowly, be careful not to break the noodles. Cook until eggs are cooked.
6. Add bean sprouts and green onions, cook for 1 minute.
7. Turn off heat, garnish with roasted chili flakes if desired.
Filed under: Noodles
