I've always liked Pad Thai. It's sweet, it's sour and spicy all at the same time. I use lime juice instead of tamarind in my version, since those are more readily available to me. The lime juice imparts a freshness to the dish, in my opinion.
- 2 cups cabbage
- ½ cup peanuts (ground)
- 1 bunch cilantro
- 1 lb dry pad thai noodles (boiled, rinsed in cold water and drained)
- 1 cup green onions, cut into 1/2 inch sections
- 1 cup shrimp - peeled, deveined and rinsed with salt
- 3 eggs
- 1 to 5 tsp hot chilli oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 5 to 6 tbsp cooking oil
Pad Thai Sauce
- 2/3 cup lime juice (about 4 limes)
- 5 tbsp brown sugar
- 3 tbsp Low Sodium soy sauce
- 4 tbsp fish sauce
- Mix together all ingredients for Pad Thai Sauce in a separate bowl. Set aside.
- Fry chopped onions and garlic in oil until lightly browned.
- Add shrimps. May add some hot chili oil if preferred. Remove shrimps from heat once cooked, to prevent overcooking.
- Add eggs into pan. Allow to cook.
- Stir in drained noodles.
- Add Pad Thai sauce to noodles and stir gently.
- When slightly warmed through, add green onions and stir.
- Once noodles are sufficiently warmed through, remove from heat.
- Serve warm with shredded cabbage, ground peanuts and cilantro on the side. May serve with lime wedges if preferred.