Authentic Pad Thai: Recipe.

The only way Pad Thai should taste.

Servings: ~4 people

Time to cook: 2 hours (noodle soak time) + 20 mins

Pad Thai with cilantro and roasted peanut garnish.

What you need for sauce:

-1/2 cup sugar

-1/4 cup fish sauce

-1/2 cup white wine vinegar

-2 tbs tamarind paste

What you need for pad thai:

-Peanut oil

-2 chicken breasts or 1 block of tofu

-1 tsp minced garlic

-4 eggs

-1 packet of rice vermicelli noodles (small/medium width)

-1 1/2 tbs sugar

-1 1/2 tsp salt

-1 cup ground roasted peanuts

-Chives (chopped, for garnish)....(I substituted cilantro for chives)

-Paprika (for garnish)

-Bean sprouts (for garnish)

-Lime wedges (for garnish)

Before you start:

Soak rice vermicelli noodles (small/medium) in a bowl filled with room temperature water until softened, 1-2 hours before starting to cook.

(If the noodles are soaked in too hot or too cold water, the noodles tend to break when you stir fry them. Make sure to use room temperature water.)

Procedure for sauce:

1. Add sugar, fish sauce, white vinegar, tamarind paster in a small pan.

2. Bring sauce to simmer, but do not reduce. Set aside.

Procedure for pad thai:

1. Heat peanut oil over medium heat in pan.

2. Add chicken/tofu. Pan fry until cooked. Set aside.

3. Heat peanut oil over high heat in wok.

4. Add garlic, cook until golden brown.

5. Add eggs, cook half way. Then add previously cooked chicken, cook thoroughly.

6. Reduce to low-medium heat.

7. Add rice vermicelli noodles and previously made sauce. Mix thoroughly.

8. Add sugar and salt, mix well. Cook until noodles are soft.

9. Add peanuts, stir thoroughly.

10. Plate Pad Thai. Sprinkle chopped chives, paprika, bean sprouts and lime to taste.

#authenticpadthai