Ice or Rice's video: Pad Thai: Thailand s Government Sponsored National Dish and How It Fueled Its People and Economy

Skip to the recipe: 7:14 Even though pad thai is a relatively recent creation, it has become the most recognizable Thai dish in the world. We have it almost every week and we make a lot of sauce ahead of time so we can whip this up for a quick weekday dinner. We promise you that once you try it, you'll always keep a jar of sauce in the refrigerator at all times! Pad Thai Sauce: 1 cup fish sauce 1 cup water 1 pound tamarind concentrate 1 pound palm sugar 1. Combine in pot and simmer for 1 hour. Pad Thai: 1 package of rice noodles vegetable oil 20 shrimp 4 minced garlic cloves 2 thinly sliced shallots 2 tablespoons shrimp paste 1/4 cup sweet preserved radish 1/2 cup pad thai sauce 2 eggs cubed fried tofu 1 cup bean sprouts 6 chopped scallions chili garlic sauce (optional) chopped peanuts lime wedges 1. Re-hydrate noodles according to package instructions. 2. Heat pan and vegetable oil over medium high and cook shrimp and place aside. 3. Add garlic, shallot, shrimp paste and radish and cook till fragrant. 4. Add noodles and sauce and combine thoroughly. Add more sauce or water if the noodles seem to be too dry. 5. Push noodles to the side, add more oil to fry eggs while slightly breaking them apart. Then stir noodles into the eggs to break them apart into small bits. 6. Add tofu, bean sprouts and scallions and combine until evenly mixed. 7. Serve with peanuts, lime and chili sauce.