Mango Chili Pad Thai

 New Pad Thai Recipe: Mango Chili Pad Thai 🍜🥭🌶️

Ingredients:

• For the sauce:

  • 3 tbsp tamarind paste
  • 2 tbsp fish sauce (or soy sauce for a vegan option)
  • 1 tbsp chili paste or sriracha
  • 2 tbsp palm sugar or brown sugar
  • Juice of 1 lime
  • 1 tbsp mango puree (for a fruity twist)

• For the noodles:

  • 200g flat rice noodles
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 small red chili, sliced
  • 200g shrimp, chicken, or tofu (your choice)
  • 1 egg, lightly beaten
  • 1 cup bean sprouts
  • ½ cup julienned carrots
  • ½ ripe mango, sliced into thin strips
  • 2 green onions, chopped
  • Fresh cilantro and Thai basil for garnish
  • ¼ cup crushed peanuts

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Instructions:

1. Prepare the noodles:

   • Soak rice noodles in warm water until soft but still firm to the bite. Drain and set aside.

2. Make the sauce:

   • In a small bowl, whisk together tamarind paste, fish sauce, chili paste, palm sugar, lime juice, and mango puree. Adjust the balance of sweet, sour, and spicy to taste.

3. Stir-fry:

   • Heat vegetable oil in a large wok over medium-high heat. Add garlic and sliced red chili, stir-frying until fragrant.
   • Add shrimp, chicken, or tofu and cook until done. Push to the side of the wok.

4. Cook the egg:

   • Pour the beaten egg into the wok and scramble until just set. Mix with the other ingredients.

5. Combine:

   • Add the drained noodles and pour the sauce over them. Toss everything together until the noodles are coated and heated through.
   • Add bean sprouts, carrots, and mango slices. Toss gently to combine.

6. Serve:

   • Garnish with green onions, cilantro, Thai basil, crushed peanuts, and extra lime wedges.

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Optional Additions:

• Add a sprinkle of crispy fried shallots for extra crunch.
• Drizzle with extra chili oil for more heat.

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