Asian at Home | Pad Thai Recipe



anna have a real deal Pad Thai? Then you’ve got to make this recipe at home. Ain’t no restaurants got this good!
Comeback for NEW Easy & Fun Asian Recipes Every Friday!!
♥ Watch More Asian at Home:

♥ Please Subscribe my channel for more delicious recipes!

♥ Website for written recipes

♥한글블로그

♥ Facebook

♥ Instagram

♥ Twitter

♥ Pinterest

♥ Snapchat:

♥ Tools
Rachel Ray Nonstick 11-inch Wok with Lid
Silicone Steel Handle Spoon
Wooden Measuring Spoon

♥ Cameras
Canon EOS Rebel T5i with 18-135mm STM Lens

Canon EOS 70D with 55-250mm STM Lens

♥ Step-by-Step Written Recipe:

Pad Thai Ingredients
Servers 2

8 oz semi-fresh rice sticks or 4 oz dried rice sticks
1/2 boneless skinless chicken breast, sliced thinly
3 to 4 oz large/jumbo peeled & deveined shrimp
3 oz pressed, fried or extra firm tofu (If you are using extra firm tofu, wrap with paper towel to get rid of excess moisture)
1/2 shallot (approximately 2 oz)
2 oz Thai preserved sweet radish (approximately 2 Tbs)
2 oz garlic chives or 3 green onions, plus more for garnish
4 oz beansprouts, plus more for garnish
1/4 cup roasted peanuts, plus more for garnish
2 eggs
3 Tbs cooking oil, plus more if needed
Lime wedges
For the sauce
3 Tbs fish sauce
2 Tbs palm sugar (you can use regular sugar)
1 tsp tamarind concentrate
1/4 cup cold water, plus more if needed
1 to 2 tsp Thai sriracha or dried Thai chili (optional)

source