Pad Thai by Closet Cooking

Shrimp and rice noodles in a tasty sweet, salty, sour and spicy sauce topped with roasted peanuts.

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
  • 2 tablespoons tamarind concentrate
  • 3 tablespoons fish sauce or soy sauce
  • 3 tablespoons palm sugar or sugar
  • 1 tablespoon chili sauce or to taste
  • 6 ounces rice noodles
  • 1 tablespoon peanut oil
  • 6 ounces shrimp, chicken or tofu
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 1 egg, lightly beaten
  • 2 tablespoons roasted peanuts, chopped
  • 1 cup bean sprouts
  • 2 green onions, sliced
  • 1/4 cup cilantro, chopped
  • 1 lime lime cut into wedges
  1. Heat the tamarind, fish sauce, sugar and chili sauce until the sugar is dissolved.
  2. Soak the noodles in water as directed on package until just pliable.
  3. Heat oil in a pan.
  4. Add the shrimp, shallots and garlic and saute for 2-3 minutes.
  5. Add the sauce and the noodles and mix and move to the side of the pan.
  6. Add the egg, let it set a bit and then mix it into the noodles.
  7. Add the peanuts and bean sprouts and cook for a minute.
  8. Add the green onions and cilantro and remove from heat.