Ingredients
2
pound
dried rice noodles (1/8 inch wide)
2
pound
shrimp, chicken, or pork. *
1/4
cup
fish sauce
6
tablespoon
sugar 6 tb white vinegar
1
tablespoon
tomato paste
4
each
scallions
1/2
cup
vegetable oil, (approx.)
2
each
cloves garlic, chopped fine
2
each
eggs
4
pound
bean sprouts
2
tablespoon
ground roasted chilies
1/4
cup
roasted peanuts, ground
1
lime wedges
Directions:
* The meat used may be either fresh shrimps, chicken, pork, or
combinations. The traditional uses dried shrimps and hard tofu pieces
rather than fresh meat.
Soak the noodles for 20 to 25 minutes in enough warm water to cover. They
should be soft, but not so soft that they can be mashed easily with the
fingers. Later cooking will soften them more. Drain the noodles
thoroughly
in a colander while preparing the other ingredients. Traditionally, they
are
left in full length strands, but you may cut them into shorter lengths
(about
8-9 inches, say) to facilitate easier stir frying.
Peel and devein the shrimps, leaving the tails intact, OR slice the
chicken/pork across the grain into strips not more than 1/8 inch thick and
1-2 inches long.
Mix the fish sauce, sugar, vinegar, and tomato paste in a bowl. Stir until
the sugar is dissolved. Set the mixture aside. Slice the scallions, both
white and green parts, diagonally into pieces 1-1/2 inches long. Set
aside.
Heat a wok, and add the vegetable oil to the hot wok. Swirl the oil to
coat
the surface of the wok. Add garlic and fry till golden. Add shrimp and
fry
till they turn pink, or if chicken/pork is used, fry till the pink color
disappears completely. Add the noodles and toss lightly to coat them with
oil and to distribute the garlic and meat.
Add the liquid mixed earlier and bring to a boil rapidly, gently folding
the
noodle, being careful not to break them. Reduce the heat to medium and
boil
the mixture, folding frequently, until the noodles have absorbed the
liquid.
Using a wok scoop, or a stiff spatula, lift the noodles gently from one
side
of the wok. Pour a little oil along the side of the wok, then break one
egg
and slip it into the oil. Break the yolk, and cover the egg with the
noodles
immediately. Repeat this on the opposite side of the wok with the
remaining
egg. Allow the eggs to cook undisturbed, over moderate heat, until they
are
set and almost dry. Additional oil may be added if the eggs or the noodles
begin to stick to the wok.
When the eggs are set and almost dry, fold them gently but rapidly into the
noodles. Try not to break the noodles, which will be soft and fragile at
this point. An effective way is to insert the scoop under the eggs, lift
it
through, and fold the mixture over.
Continue the lifting and folding
motion
until the eggs are broken up and well distributed.
Add the bean sprouts and sliced scallions, and toss the mixture quickly and
gently, still avoiding breaking the noodles. Cook for about 2 minutes, or
until the bean sprouts and scallions are crisp-tender.
Place the mixture on a large, warm serving platter. Sprinkle ground
chilies
and peanuts over the top, and squeeze lime juice over that. Alternately,
these garnishes may be served on the side for each diner to add according
to
tastes.
NOTES:
Pad Thai is traditionally served accompanied with fresh
vegetables,
in particular whole scallion, a small pile of fresh raw bean sprouts (to be
mixed into the noodles), and if available, a wedge of banana blossom.
For the traditional recipe, omit the shrimps, pork/chicken, and all
references to them. Substitute 1/2 pound very firm tofu and 1/4 pound
dried
shrimps. Put the tofu on a triple layers of paper towels, cover it with
another triple layer, put a plate on top of that, and put a two pound
weight
(cans of vegetables for an example) on top of the plate. Let stand for 20
to
30 minutes to press out the excess water. Put the dried shrimp in a sieve,
rinse them quickly under hot running water, and set aside to drain. After
the tofu has been pressed, slice it into strips about 1/4 inch thick, 1/2
inch wide and 1 inch long.
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How to Make Authentic Pad Thai in 5 Mins! + Pad Thai Sauce Recipe
Pad thai made from scratch isn't exactly a quick meal—there's a LOT of ingredients to prep. But how do restaurants get your freshly-made pad thai done in 5 minutes? Good news: they're not doing anything you can't do at home! So watch the video and I'll show you all the restaurant hacks you can follow so that you too can have pad thai on a Tuesday night in 5 minutes!
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Authentic Pad Thai!
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Authentic Pad Thai
Ingredients:
4 oz Chicken Thighs or Breasts (thinly sliced)
6 oz Rice Stick Noodles
2 Tbsp Vegetable Oil
1/4 Cup Shallot (diced)
1 tsp Dried Shrimp
1 tsp Pickled Daikon Radish
1 Tbsp Garlic (minced)
1 Egg
1/3 Cup Mung Bean Sprouts
1/3 Cup Green Onion (sliced)
3 Tbsp Crushed Peanuts
Lime Slices
Salt
Pad Thai Sauce Ingredients:
1/4 Cup Fish Sauce
1/4 Cup Palm Sugar or Granulated Sugar
3 Tbsp Tamarind
1 Tbsp Rice Wine Vinegar
1 Tbsp Lime Juice
1 Tbsp Sriracha
Instructions:
In a medium size bowl combine all the pad thai sauce ingredients then whisk until combined and until the sugar is dissolved. Set aside until ready to use.
In a large pot bring 2 quarts of water to a boil. Once the water is boiling, turn off the heat and add the rice stick noodles. Let the noodles sit in the hot water for 6 minutes or until softened. Drain and rinse in cold water to stop the cooking process.
Next in a wok or large pan on high heat, add the oil and the shallots. Once the shallots are caramelized slightly, add the chicken and season with salt. Cook the chicken 80% of the way done then add the dried shrimp, pickled radish, and garlic. Sauté for 1 minute or until fragrant then add a touch of oil and 1 egg. Scramble the egg then add the rice stick noodles and the pad thai sauce. Continue to cook and toss until the sauce caramelizes and coats the noodles then finish with Ming beans, green onion, and crushed peanuts. Garnish and serve with lime wedges.
Enjoy!
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