GERD Friendly Classic Pad Thai
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried flat rice noodles (about 3mm wide)
For the sauce
- 3 tbsp tamarind concentrate
- 3 tbsp fish sauce
- 2 tbsp palm sugar or light brown sugar
- 1 tsp oyster sauce
For the stir-fry
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 7 oz extra-firm tofu, pressed and cut into ½-inch cubes
- 8 oz medium shrimp, peeled and deveined
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 3 scallions, white and green parts separated, thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 2 large eggs, lightly beaten
- 2 cups bean sprouts
For serving
- ¼ cup roasted peanuts, roughly chopped
- 2 limes, cut into wedges
Can be omittedlimes
- dried chili flakes, to taste (optional)
Can be omittedchili flakes
Instructions
- 1
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 15 minutes, until pliable and just bendable but still firm — they will finish cooking in the wok. Drain and set aside.
- 2
In a small saucepan over medium heat, combine the tamarind concentrate, fish sauce, palm sugar, and oyster sauce. Stir for 1–2 minutes until the sugar dissolves and the sauce is smooth. Remove from heat and set aside.
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