As chief executive officer of the Rockaway Youth Task Force in Far Rockaway, New York, Milan Taylor is responsible for the organization’s administration and programming. Outside of his work with the organization, Milan Taylor enjoys spicy treats from India and Thailand.
Satisfy your cravings for delicious, spicy Thai food at home with this shrimp pad Thai recipe, courtesy of Bee from the Rasa Malaysia blog.
1. Cook 8 ounces of skinny rice sticks or rice noodles. Strain, rinse, and drain them.
2. Mix up some tamarind juice by combining 2 tablespoons of tamarind with 1/3 cup of warm water. Mix well, then set aside 4 tablespoons of juice and discard the rest. You can also substitute tamarind paste to save time.
3. Create the pad Thai sauce by combining 3 1/2 tablespoons of fish sauce, the tamarind juice, 1 1/2 teaspoons of chili powder, 2 1/2 tablespoons of sugar, and 3 tablespoons of water. Mix well.
4. Fry 2 cloves of minced garlic in your favorite oil on high heat. Add 8 ounces of shrimp and 2 ounces of tofu strips. Once the shrimp begins to change color, toss in the rice sticks or noodles, stirring continuously.
5. Push the frying food to one side of the pan, and add two lightly beaten eggs to the other side. Let them cook for just one minute, and then fold them into the noodle mixture.
6. Pour the sauce over the mixture in the pan. Continue to stir until everything is combined and hot.
7. Toss in 6 ounces of bean sprouts and one ounce of chives or scallions. Stir quickly, remove the dish from the heat, and serve immediately.
8. If desired, garnish with peanuts and lime wedges.