Pad ThaiFrom davik 1 year ago
- Noodles: you need rice noodles, about 3mm wide, but there's some play in that. Take half a pound of those noodles and dump them in slightly hot water (and a lot of it) for about half an hour. Make sure you can take any of those noodles and easily wrap it around your finger, but that it's still unpleasantly chewy. Then give it another 5-10 minutes in the water. You'll also have a much easier time down the road if you break them up some so you don't end up with a tangled noodle ball while cooking. shopping list
- The Sauce: shopping list
- The shesimmers.com blog calls for: shopping list
- 150g tamarind pulp shopping list
- 180g fish sauce shopping list
- 226g palm sugar shopping list
- 60g brown sugar shopping list
- I used all of that, but felt it was missing a little something, so I squeeze half a lime in there as well. This is a lot more than you're going to need for one batch according to this recipe, but the sauce keeps well. shopping list
- Other stuff: shopping list
- roughly 1.5 T of shrimp paste in soy oil (this isn't the block stuff you'd use in other Thai dishes) shopping list
- roughly a cup of slightly crushed roasted nuts (peanut or cashew) shopping list
- 1/4 cup of sliced garlic chive greens (can be left out, but I like them) shopping list
- slightly less than 1/3 C of small dried shrimp (the little tiny whole ones complete with eyes) shopping list
- 3/4 C extra firm tofu (preferably the extra firm unseasoned yellow stuff) shopping list
- 2 eggs, scrambled until just done in another skillet and chopped up shopping list
- 1-2 C bean sprouts shopping list
- 3 cloves garlic, minced shopping list
- 2 shallots, minced shopping list
- Thai chiles to taste, minced shopping list
- 1/2 of chicken or shrimp (if using chicken slice it fairly finely to make it cook more quickly) shopping list
- Very finely julienned carrot as a garnish (optional, if you can cut it that finely) shopping list
How to make it
- Add vegetable oil to the pan over medium high; when a noodle sizzles in the oil you're ready to go. Add the noodles and 2/3 C of the sauce, as well as the shrimp paste.
- Keep everything moving around the pan, and once the pan gets back up to temperature another 30 seconds to a minute and everything should loosen up.
- Add in the garlic, chiles, shallot, dried shrimp, tofu, and shrimp or chicken; you may need to add some more oil. Now is the important time, KEEP EVERYTHING MOVING. You need to get the protein cooked, and make sure the noodles soften and loose that unpleasant chew; you may find that you need to add a little extra sauce or a little water.
- When the noodles and protein are just about right add the bean sprouts and chives to wilt slightly.
- Kill the heat, add the eggs, peanuts, and carrot and toss to combine.
- Serve it up, you might want to include some dried red pepper, lime juice, fish sauce, or, if you're a bad person (and in this case I admit I am), some soy sauce on the side.
The Cookdavik Lansing, MI
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