Dirty Pages
Treasured recipes handed down from generation to generation.
You can find tamarind concentrate in ethnic markets around town. Try International Market in Belmont or K&S World Market on Charlotte Pike.
Ingredients
Sauce
- 1 tablespoon paprika
- 1/2 cup grated palm sugar or brown sugar
- 1-2 tablespoons chili garlic sauce
- 1/4 cup +1 tablespoon fish sauce
- 1/2 cup tamarind concentrate
- 1/2 cup warm water
Pad Thai
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 6 large shrimp
- 2 eggs
- 1/4 cup chopped chives or green onions
- 1 cup bean sprouts
- 4 ounces thick cut rice noodles
- 1/4 cup crushed peanuts
- chopped cilantro
- lime wedge
Instructions
To prepare sauce, combine all ingredients in a jar. Shake well to combine. Chill.
To prepare pad thai, heat vegetable oil in a large skillet or stir-fry pan, add minced green onions and garlic, saute 30 seconds. Add shrimp, saute 1 minute. Add eggs, stir and cook 1 minute. Combine, shrimp mixture, reserved sauce, bean sprouts, thick rice noodles (soaked in warm water for 1-2 minutes, drain and rinse), crushed peanuts. Sprinkle with cilantro and serve with lime. Serves 4.
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