Bite with Belkys: Pad Thai From Tamarind Thai

The Chef: Tawatchai Ruchimora

The Restaurant: Tamarind

The Dish: Pad Thai

Ingredients:

• 6-9 large shrimps, shelled and deveined or ready-fried pieces of extra firm tofu
• 2 eggs
• 1 tbsp garlic
• 4 oz rice noodles
• 3 tbsp oil
• 1 tbsp sweet horseradish
• 2 scallions cut into 1 inch pieces
• 1 cup beansprouts
• half a lemon
• 1 tsp sugar
• 2 tbsp light soy sauce
• 1 tbsp lemon juice
• 1 sprig coriander, coarsely chopped
• 1 lemon wedge

-Soak rice noodles on a bowl with water for about 20 minutes and drain.
-Chop the scallions and beansprouts.
-Cut the tofu into small squares.
-In a wok or frying pan, heat the vegetable oil and fry the garlic until golden brown. Add the shrimps or tofu and stir.
-Break the eggs into the wok, cook for a moment then stir.
-Add the noodles, stir well, then add the sweet horseradish scallions, beansprouts and chopped peanuts.
-Stir well, then add the chilli powder, sugar, light soy sauce and lemon juice.
-Stir well and set it on a plate.
-Garnish the dish with some chopped peanuts and chopped coriander sprig.
-Arrange the remaining beansprouts and lemon wedge on the side of the plate.

FOR MORE INFORMATION:

Tamarind Thai Restaurant
946 Normandy Drive
Miami Beach, FL 33141
305-861-6222