This popular dish takes some concentration but is pretty easy to make at home.
Pad Thai
8 ounces of flat rice noodles*
Soak these in warm water for at least 15 minutes and drain.
½ lb. chicken or shrimp or a combination of both
Peel the shrimp and/or chop the chicken into small pieces.
4 T fish sauce
2 T white or rice vinegar
3 T sugar
1 T catsup
½ cup water
Combine these into a sauce.
1-2 eggs (optional)
cayenne pepper to taste
4 scallions, cut in 1.5 inch lengths
12 ounces of mung bean sprouts, washed and drained
1/3 cup unsalted peanuts, chopped
8 cloves garlic, peeled and crushed or minced
Place these next to your stove, ready to use.
Begin cooking: Heat a wok and add 2 T oil.
Add the garlic and stir-fry briefly.
Add the chicken and/or shrimp and stir-fry briefly.
Add the sauce and bring to a boil.
Add the noodles, toss them in the sauce, and cook until all the liquid is absorbed.
Crack the eggs over the noodles and stir them in if you are using them
Sprinkle the noodles with cayenne pepper to taste.
Add the scallions and cook briefly.
Stir in the bean sprouts and 1/3 cup peanuts, and you’re done!
Serve the pad thai with the following condiments:
lime wedges
Another 1/3 cup chopped peanuts
chopped cilantro or mint (optional)
*Rice noodles are available in Asian markets, usually in 16 oz. packages, so use half a pkg. For Pad Thai, buy noodles that are about the width of linguine.
Comments