BASIC PAD THAI RECIPE

BASIC PAD THAI RECIPE image

Categories Chicken Pasta Vegetable Stir-Fry Tofu

Yield 2

Number Of Ingredients 19

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Ingredients

Pad Thai
By Mark Bittman
Easy to make at home-easier than you thought, I'm sure-and better than most pad Thai you've had in restaurants. Just make sure you have everything on hand and prepared before you start stir‐frying, because it goes pretty fast once the heat is on.
Ingredients:
12 ounces dried flat rice noodles, ¼ inch thick
5 tablespoons peanut oil or neutral oil, like grapeseed or corn
3 eggs, lightly beaten
4 garlic cloves, minced
4 ounces small shrimp, peeled
4 ounces pressed tofu (see Squeezing Tofu), or extra‐firm tofu, prepared by any of the methods listed in the Tofu Basics section or simply blotted dry, sliced
2 scallions, cut into 1‐inch lengths
1 cup bean sprouts, rinsed and trimmed
2 tablespoons nam pla (Thai fish sauce)
2 teaspoons tamarind paste or ketchup
2 teaspoons sugar
¼ cup chopped peanuts
¼ cup chopped fresh cilantro leaves
2 small fresh green chiles, preferably Thai, seeded and sliced (optional)
1 lime, cut into wedges

Steps:

Preparation: Put the noodles in a bowl and pour boiling water over them to cover. Soak until softened, at least 15 minutes; if you want to hold them a little longer, drain them, fill the bowl with cold water , and return the noodles to the bowl. Put 2 tablespoons of the oil in large skillet over medium heat. When hot, add the eggs and scramble quickly for the first minute or so with a fork almost flat against the bottom of the pan; you're aiming for a thin egg crêpe of sorts, one with the smallest curd you can achieve. Cook just until set and transfer the crêpe to a cutting board. Cut into ¼ inch strips and set aside. Raise the heat to high and add the remaining oil. When hot, add the garlic and shrimp and cook, stirring occasionally, until the shrimp lose their raw gray color, about 2 minutes. Remove from the pan with a slotted spoon and transfer to a plate next to the stove. Add the tofu, scallions, and half of the bean sprouts to the pan and cook, stirring occasionally, for 3 minutes. Transfer with a slotted spoon to the plate with the shrimp. Put the drained noodles, eggs, nam pla, tamarind, and sugar in the pan and cook, stirring occasionally, until the noodles are heated through, then add the stir-fried tofu mixture. Toss once or twice and transfer the contents of the pan to a serving platter. Top with the peanuts, cilantro, chiles, and remaining bean sprouts. Serve with the lime wedges. Variations: NOTE: from WEM After making once, I think it is easy and good. I used chicken instead of shrimp, but can do either or both. I would marinate the meat and tofu in a little soy sauce mixeD with cornstarch for 20-30 minutes, and, increase fish sauce to 3 table and tamarind sauce to 3-4 tsp Also, I would add some Thai chili sauce to that mixture, Some like it a little hotter Nice thing it is easy and you can modify to