Pad Thai

Summary Not available

  • 1.5 ounces )
  • 3 tablespoons sugar
  • 3 fish sauce
  • 2 )
  • 1 teaspoon sauce )
  • 1/4 teaspoon pepper )
  • 8 ounces rice noodles
  • 8 ounces breast )
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1/3 cup shrimp )
  • 3 garlic )
  • 2 shallots )
  • 2 mustard stem
  • 3 eggs ((beaten (preferably at room temperature)))
  • 2 cups sprouts )
  • 1 cup chives )
  • 2 peanuts )
  • 6 oil )
  1. First, make the sauce

  2. Take the tamarind pulp (a block about 1 x 2 in (2

  3. 5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste)

  4. Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer

  5. Discard the solids

  6. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper

  7. Set aside

  8. Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander

  9. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier

  10. Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water

  11. Set aside

  12. Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor)

  13. Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts

  14. You want to have everything ready to go before you turn on the stove

  15. Now you’re ready to cook! Heat 2 tablespoons of oil in your wok over high heat until just smoking

  16. Add the chicken, and sear until golden and just cooked through

  17. Remove from the wok and set aside

  18. Add another 3 tablespoons of oil to the wok

  19. Over medium heat, add the shrimp powder

  20. Fry until fragrant and crisp, 2 minutes

  21. Add the garlic, and cook for 30 seconds

  22. Add the shallots and zha cai

  23. Stir-fry for another 30 seconds

  24. Turn the heat up to high, and add the noodles and sauce

  25. Stir-fry to combine, lifting the noodles with your wok spatula to spread them out and break them up

  26. Make a space on the side of the wok, pushing the noodles to one side

  27. Drizzle 1 more tablespoon of oil in the open space, and pour in the beaten eggs

  28. Use your spatula to fold them gently, scrambling them without breaking up the egg too much

  29. When the eggs are about 70% done, stir-fry to distribute them into the noodles

  30. Next, add the bean sprouts and the chives

  31. Stir-fry to combine, letting the chives wilt

  32. Add the chicken back in, and stir-fry to combine until everything is incorporated

  33. Plate, top with the crushed peanuts, and serve!

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