recipe citadel

{ "title": "Pad Thai", "cuisine": "THAI", "effort": "MEDIUM", "course": "LUNCH_OR_DINNER", "servings": 3, "core_ingredients": [ { "quantity": 4, "unit": "TBSP", "name": "tamarind paste" }, { "quantity": 2, "unit": "TBSP", "name": "fish sauce" }, { "quantity": 2, "unit": "TBSP", "name": "brown sugar" }, { "quantity": 3, "unit": "TBSP", "name": "water" }, { "quantity": 1, "unit": "UNIT_UNSPECIFIED", "name": "large shallot" }, { "quantity": 230, "unit": "G", "name": "noodles" }, { "quantity": 3, "unit": "TBSP", "name": "neutral oil" }, { "quantity": 6, "unit": "UNIT_UNSPECIFIED", "name": "garlic cloves minced" }, { "quantity": 2, "unit": "UNIT_UNSPECIFIED", "name": "egg" }, { "quantity": 10, "unit": "UNIT_UNSPECIFIED", "name": "medium shrimp" }, { "quantity": 2, "unit": "TBSP", "name": "dried shrimp" }, { "quantity": 2.5, "unit": "CUP", "name": "bean sprouts" }, { "quantity": 6, "unit": "UNIT_UNSPECIFIED", "name": "green onions" }, { "quantity": 7, "unit": "OZ", "name": "extra firm tofu block" }, { "quantity": 1, "unit": "UNIT_UNSPECIFIED", "name": "bell pepper" } ], "additional_ingredients": [ { "quantity": 0, "unit": "UNIT_UNSPECIFIED", "name": "chili flakes" }, { "quantity": 0, "unit": "UNIT_UNSPECIFIED", "name": "lime wedges" }, { "quantity": 0, "unit": "UNIT_UNSPECIFIED", "name": "chopped peanuts" }, { "quantity": 0, "unit": "UNIT_UNSPECIFIED", "name": "kimchi" } ], "notes": "If you're about to cook and realized you forgot to soak the noodles, don't panic! Soak in off-the-boil water for exactly 3 minutes. Place them in cold water immediately after.\r\n\r\nDon't skimp on oil otherwise the noodles will clump up together.\r\n", "reference_url": "https://hot-thai-kitchen.com/best-pad-thai/", "photo_url": "https://hot-thai-kitchen.com/wp-content/uploads/2019/09/pad-thai-blog.jpg", "total_time_minutes": 60, "date_created": "2026-03-08T21:25:15.401608512Z", "variant_label": "", "variants": [], "steps": [ { "text": "Soak rice noodles in room-temperature water for 45-60 minutes until flexible but still slightly firm. Drain well.", "ingredients": [ 3, 5, 13 ] }, { "text": "Stir tamarind paste, fish sauce, brown sugar, water and part of the large shallot in a small saucepan over medium heat.", "ingredients": [ 0, 1, 2, 3, 4 ] }, { "text": "Simmer for 2-3 minutes until sugar dissolves and shallots soften. Taste for flavor and set aside.", "ingredients": [ 2, 4 ] }, { "text": "In a bowl, combine tofu, garlic, shallots, dried shrimp, and chili flakes.", "ingredients": [ 4, 7, 9, 10, 13, 15 ] }, { "text": "Heat skillet over high heat and add just enough oil to coat the bottom. Sear shrimp until done and remove them from pan.", "ingredients": [ 6, 9, 10 ] }, { "text": "In the same wok over medium heat, add a little more oil if needed, then add everything in the tofu bowl and sauté for a few minutes until garlic starts to turn golden and shallots wilt.", "ingredients": [ 4, 6, 7, 13 ] }, { "text": "Turn heat up to high then add noodles and sauce. Keep tossing until all the sauce is absorbed.", "ingredients": [ 5 ] }, { "text": "Push the noodles to one side and add the eggs to the space you've made, use your spatula to break the yolks", "ingredients": [ 5, 8 ] }, { "text": "Put the noodles on top of the eggs and let it cook for 20-30 seconds without stirring until the egg is almost cooked through.", "ingredients": [ 5, 8 ] }, { "text": "Flip the noodles and then stir to break up the eggs.", "ingredients": [ 5, 8 ] }, { "text": "Add the protein back in along with the peanuts, bean sprouts, bell pepper and green onions and turn off the heat.", "ingredients": [ 11, 12, 14, 17 ] } ] }