This is a recipe for Pad Thai, the national dish of Thailand, made using "Oishii Su" (Delicious Vinegar). It recreates the sourness, sweetness, and richness of tamarind with "Oishii Su". Try this easy-to-make, authentic ethnic dish!
Ingredients
Main Ingredients (2 servings)
- Rice Noodles (Sen Lek - Dried) 120g
- Shrimp (headless, shell-on) 8 pcs
- Deep-fried Tofu (Atsuage) 50g
- Bean Sprouts 1/3 bag (80g)
- Garlic Chives 40g
- Peanuts 10g
- Lime, cut into wedges 2 pcs
Seasonings
- Sesame Oil 1 tbsp
- [A] Oishii Su (Japanese Vinegar Drink) 2 tbsp
- [A] Oyster Sauce 2 tsp
- [A] Fish Sauce 2 tsp
- [A] Soy Sauce 1 tsp
- [B] Garlic 1/2 tsp
- [B] Ginger 1/2 tsp
- [B] Chili Pepper (to taste)
Steps
- Peel the shells off the shrimp.
- Cut the deep-fried tofu into 1cm thick slices.
- Remove the root ends from the bean sprouts.
- Cut the garlic chives into 4cm lengths.
- Mince the garlic and ginger.
- Roughly chop the peanuts.
- Rehydrate the rice noodles (Sen Lek - Dried) 120g according to package instructions.
- Soak the rice noodles (Sen Lek - Dried) in water for 20-30 minutes. 【Key Tip!】 Check the package instructions.
- In a bowl, combine [A] Oishii Su 2 tbsp, oyster sauce 2 tsp, fish sauce 2 tsp, and soy sauce 1 tsp. Mix well to create the sauce.
- Heat sesame oil 1 tbsp in a frying pan.
- Add minced garlic 1/2 tsp, ginger 1/2 tsp, and chili pepper (to taste). Stir-fry over medium-high heat until fragrant.
- Once fragrant, add the peeled shrimp (8 pcs) and deep-fried tofu (50g) cut into 1cm slices. Stir-fry until the shrimp are cooked through.
- Add the rehydrated rice noodles (Sen Lek - Dried) 120g and stir-fry while loosening them to coat with oil.
- Once the noodles are coated with oil, add the trimmed bean sprouts (80g) and garlic chives (40g) cut into 4cm lengths. Stir-fry lightly.
- Once everything is combined, add the prepared [A] sauce and mix gently to coat the ingredients evenly.
- Once the sauce is evenly distributed, turn off the heat.
- Plate the Pad Thai and sprinkle with the roughly chopped peanuts (10g).
- Serve with lime wedges (2 pcs) on the side.
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