Welcome to the vibrant world of homemade Pad Thai, where the tantalizing flavors of Thailand come alive in your kitchen! Today, we're diving into a delightful culinary adventure, crafting a sensational Pad Thai that's as wholesome as it is delicious.
The secret ingredient? Our star player – Organic Tamarind Paste, bringing a burst of tangy richness to every bite. This sweet and savory noodle dish is a celebration of textures, combining chewy rice noodles with crunchy bean sprouts, succulent shrimp or tofu, and an array of colorful vegetables.
Ingredients:
- pad thai rice noodles, cooked
- 1 egg(s) large
- 1 cup mung bean sprouts
- 2-1/2 TBSP Organic Tamarind Paste
- 2-1/2 TBSP filtered water
- 1-1/2 TBSP fish sauce
- 1 TBSP Manuka Honey
- 3 scallions chopped
- 2 TBSP peanuts, crushed
- 8 oz shrimp, cooked OR firm tofu, cubed (optional)
Instructions:
- Heat ghee/oil in large skillet over medium-high heat.
- Add egg; stir until barely set, about 30 seconds.
- Add noodles and cook for 1 minute.
- Stir in sprouts.
- Add tamarind water, fish sauce, and honey and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute.
- Stir in scallions, 1 TBSP peanuts, and optional protein and toss well.
- Serve, garnished with remaining peanuts, lime wedges, and chili flakes.
