Pad Thai
This was the first Thai recipe I tried. I spent a lot of time looking up recipes and trying different ones. I found an Asian grocery and have been going ever since. You really can't get an authentic outcome if you don't use authentic ingredients. Today was Alyse's birthday and this was her birthday dinner request. When I first started making this the kids turned up their noses. Now it's probably the most requested meal and there's a fight for the last bit. (Except for Chad who can't stand fish sauce). The tofu for this I've only found at an Asian grocery. It's more firm than even extra-firm tofu. It's kinda like a sponge. The "Wet Tamarind" is found at an Asian grocery. It's basically dried (only it's not dry--it's like raisin consistency) Tamarind fruit.
Recipe:
Sauce:
¼ C Tamarind sauce
¼ cup fish sauce (not Squid brand)
¼ C palm sugar or sucanut
½ Tbs white vinegar or lime juice
1-1½ tsp paprika
Large pinch of Thai chili powder
To make Tamarind sauce, soak about ½ Tbs Tamarind (called “Wet Tamarind” block in ¼ C hot water. Pull apart and squish with fingers until thickened and smooth. Strain out pulp and seeds. Combine sauce ingredients and cook over low heat. Taste and adjust the flavor balance to your liking. Simmer for 1-3 minutes until smooth.
Stir-Fry:
4 tablespoons oil
8 ounces chicken and/or raw shrimp
½ cup pressed tofu, cut in small squares
3 cloves garlic, chopped
3 tablespoons red onion or shallot, chopped
2 tablespoons preserved radish (optional)
4 ounces thin dry or 8 ounces refrigerated rice noodle
2 Tbs water or more
2 eggs
4 Tbs Chinese chives, garlic chives or scallion tops, 1-2 inch pieces
3 Tbs ground roasted peanuts
½ C beansprouts
Lime wedges
Cut and slice chicken on angle. Soak noodles in hot water until they're pliable and almost edible (30 minutes), unless using refrigerated or fresh, but not until they are soft or they will turn to mush. Drain. Heat wok over med-high heat until hot. Add oil. Add tofu and cook until the tofu is crisp and slightly brown at the edges. Add onion and garlic and continue to stir. Add chicken, stirring, until halfway done, about 30 sec. Add the shrimp meat now if using and pickled turnips. Add the noodle and water and stir until noodles are soft, adding more water or a little oil if noodles get dry to keep the noodles from sticking to the pan. When the noodle is ready, push it up to one side of wok and crack the egg into the middle. Let it set for 10-15 seconds. Quickly scramble egg and toss everything together. Add about 3 Tbs warm sauce. Keep things moving. Add more sauce or water if needed but taste first, it's easy to get too much. You may or may not use all of the sauce. Add chives and sprouts (or serve sprouts on the side). Turn off heat and quickly give the wok a good stirring to mix everything together. Serve with ground peanuts sprinkled on top and lime wedges on the side.
How to season a wok: Add one cup of oil to wok, brushing all over inside of wok. Heat until smoking, tilting the pan around to keep lubricating the surface and let it continue to smoke for a few minutes (open windows). Remove from heat and discard oil. Pour half cup of kosher salt into wok and with a kitchen rag rub the salt all over the inside surface of wok. Throw out salt, wipe wok clean with a damp towel. Pour a small amount of oil into a paper towel and wipe oil all over the inside surface again.
Recipe:
Sauce:
¼ C Tamarind sauce
¼ cup fish sauce (not Squid brand)
¼ C palm sugar or sucanut
½ Tbs white vinegar or lime juice
1-1½ tsp paprika
Large pinch of Thai chili powder
To make Tamarind sauce, soak about ½ Tbs Tamarind (called “Wet Tamarind” block in ¼ C hot water. Pull apart and squish with fingers until thickened and smooth. Strain out pulp and seeds. Combine sauce ingredients and cook over low heat. Taste and adjust the flavor balance to your liking. Simmer for 1-3 minutes until smooth.
Stir-Fry:
4 tablespoons oil
8 ounces chicken and/or raw shrimp
½ cup pressed tofu, cut in small squares
3 cloves garlic, chopped
3 tablespoons red onion or shallot, chopped
2 tablespoons preserved radish (optional)
4 ounces thin dry or 8 ounces refrigerated rice noodle
2 Tbs water or more
2 eggs
4 Tbs Chinese chives, garlic chives or scallion tops, 1-2 inch pieces
3 Tbs ground roasted peanuts
½ C beansprouts
Lime wedges
Cut and slice chicken on angle. Soak noodles in hot water until they're pliable and almost edible (30 minutes), unless using refrigerated or fresh, but not until they are soft or they will turn to mush. Drain. Heat wok over med-high heat until hot. Add oil. Add tofu and cook until the tofu is crisp and slightly brown at the edges. Add onion and garlic and continue to stir. Add chicken, stirring, until halfway done, about 30 sec. Add the shrimp meat now if using and pickled turnips. Add the noodle and water and stir until noodles are soft, adding more water or a little oil if noodles get dry to keep the noodles from sticking to the pan. When the noodle is ready, push it up to one side of wok and crack the egg into the middle. Let it set for 10-15 seconds. Quickly scramble egg and toss everything together. Add about 3 Tbs warm sauce. Keep things moving. Add more sauce or water if needed but taste first, it's easy to get too much. You may or may not use all of the sauce. Add chives and sprouts (or serve sprouts on the side). Turn off heat and quickly give the wok a good stirring to mix everything together. Serve with ground peanuts sprinkled on top and lime wedges on the side.
How to season a wok: Add one cup of oil to wok, brushing all over inside of wok. Heat until smoking, tilting the pan around to keep lubricating the surface and let it continue to smoke for a few minutes (open windows). Remove from heat and discard oil. Pour half cup of kosher salt into wok and with a kitchen rag rub the salt all over the inside surface of wok. Throw out salt, wipe wok clean with a damp towel. Pour a small amount of oil into a paper towel and wipe oil all over the inside surface again.
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