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Preparing the Sauce In a sauce pan add 1 cup of tamarind juice (or 3/4 cup white vinegar) Add fish sauce Add coconut palm sugar (or granulated sugar and corn syrup) Cook over low heat and stir the ingredients until the sugar starts to melt.. Turn the heat down and simmer for two or three minutes. Set it aside Pad Thai Preparation Place a wok or large pan on the stove. Heat it on medium high heat. When the pan is nice and hot, add 3 tablespoons of vegetable oil. Add 1 tablespoon of chopped red onions and 1 tablespoon of chopped garlic. Stir quickly Add two cups of diced extra firm tou fuu Add 4 teaspoons of chopped preserved turnips Stir for 30 seconds or so Add 3 tablespoons of dried shrimp..or 1 lb fresh peeled shrimp stir Add 1 lb. fresh noodles or dried packaged noodles (soak to soften first) Add a little water to soften noodles Stir briskly for 30 seconds(or longer for dried noodles to soften) Crack in three fresh eggs Add 6 tablespoons of the putt thai sauce we made earlier Add 2 tablespoons of crushed roasted peanuts Add 1 cup fresh beansprouts Add 1 cup of garlic chives If you like it hot, add dried roasted ground peppers to taste Dish out the Pad Thai onto a serving plate Garnish it with fresh vegetables (Raw bean sprouts, green onions, cut lime wedges, or any kind of fresh vegetables you like)
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Authoritative Thai street food — curry pastes, wok dishes, grilling
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Sour fruit paste — pad thai, curries, agua fresca
Flat rice noodles — pad thai, pho, char kway teow
The definitive Thai food encyclopedia — history, technique, 650 pages