Pad Thai IIPosted: June 23, 2014
I love Pad Thai. When I go to a new (to me) Thai restaurant, I will usually order Pad Thai. It’s kind of a boring order, but I feel that if a restaurant can do Pad Thai well, then other dishes will be good too. We actually don’t go out to eat very often, so when I’m craving Pad Thai, I usually make it myself. This has been my go-to Pad Thai recipe for years. It’s fine, but it just doesn’t taste like any Pad Thai I get at a restaurant. I can do better. I have decided that I am going to master Pad Thai this summer. A girl has got to have goals. : )
I adapted/simplified this version from a recipe for Thai Noodles in Victor Sodsook’s True Thai. It’s good, a little on the sweet side, but good. So good that I have made it twice this month. The ingredients are fairly easy to find, although I’m not sure how authentic of an ingredient ketchup is. Once the ingredients for this dish are prepared and assembled, it comes together quickly.
Pad Thai II
8 ounces dried flat rice noodles (bahn pho)
1/4 pound shrimp, peeled and deveined
1/4 pound chicken breast, sliced
5 tablespoons fish sauce
6 tablespoons distilled white vinegar
6 tablespoons sugar
1 tablespoon ketchup
1/4 teaspoon chili powder (optional)
4 tablespoons vegetable oil
8 cloves garlic, minced
2 eggs, lightly beaten
fresh cilantro, chopped
chile pepper flakes
fresh bean sprouts
fresh cilantro, chopped
Soak the rice noodles in very hot water until they are soft, about 15 minutes. When they are ready, drain in a colander and set aside until ready for use.
Meanwhile, combine the fish sauce, vinegar, sugar, ketchup, and chili powder (if using). Stir the mixture until the sugar is dissolved.
Have all the ingredient ready and within reach. This dish comes together quickly once the cooking begins.
Heat a wok over high heat. Add 1 tablespoon of oil, turning the wok to make sure the oil coats the bottom. Add the shrimp and cook until they just turn pink. Transfer to a clean bowl or plate. Wipe out the wok (It doesn’t have to be super clean, I just quickly wipe the wok out using a paper towel) Heat another 1 tablespoon of oil in the wok and then add the sliced chicken and cook until no longer pink. Transfer the chicken to the bowl or plate with the shrimp. Again, wipe out the wok.
Heat 2 more tablespoons of oil in the wok. Add the minced garlic and cook briefly, about 30 seconds. Add lightly beaten eggs. Cook the eggs, stirring to scramble them, until they are set. Pour the prepared sauce mixture into the wok. Add the reserved softened noodles, tossing gently in the sauce. Cook until the noodles are tender and have absorbed the sauce, about 3 – 5 minutes. Add the reserved cooked chicken and shrimp and toss to combine. Sprinkle with chopped cilantro and serve. Have the crushed peanuts, chile pepper flakes, bean sprouts, additional chopped cilantro, and lime wedges on the table so everyone can add their desired condiments.
Adapted from True Thai by Victor Sodsook (William Morrow and Company, 1995).