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Classic Pad Thai

Jeffrey Alford | Naomi Duguid
  • 60 minutes
  • Serves 3 to 4

INGREDIENTS

2 oz

Pork, boneless

1 tbsp

Shrimp, dried

1/2 lb

(a scant 4 cups) bean sprouts, scant

2 tbsp

Cilantro

2 cloves

Garlic

1

Lime, wedges small

1 cup

Peanuts, roasted

1 tbsp

Radish, salted

3

Scallions

1

heaping tbsp Tamarind pulp

3

Eggs, large

2 oz

Tofu, firm

1

Chile-vinegar sauce

1 tbsp

Fish sauce

1 tbsp

Soy sauce

1/2 lb

Narrow dried rice noodles

1 pinch

Salt

1 tsp

Sugar

3 tbsp

Peanut oil or mild vegetable oil