Ingredients: |
Ingredients: 4 ounces dry rice noodles
Boiling water to cover noodles
2 tablespoons peanut oil, sunflower oil or coconut oil
1 large shallot, finely diced (much better than onion here)
3-4 chopped garlic cloves
2 tbsp dried shrimp
2-3 eggs, whisked
8 ounces tofu, 1 chicken breast, or 1/2-1 lb shrimp
1/3 cut roasted peanuts, chopped
10 stalks green onion (just the green part, not the thicker stem portion)
2 1/2 cups bean sprouts
optional: 1 red bell pepper, cut julienne
Pad Thai Sauce:
2 1/2 tablespoons fish sauce
3 1/2 tablespoons brown sugar or palm sugar
tamarind water - 2 tsp tamarind paste/concentrate, 2 tbsp water
2 1/2 teaspoons soy sauce
*You can add a dollop of smooth peanut butter if you'd like some nutty undertones.
Garnish:
lime wedges, chili flakes, more roasted peanuts.
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Directions: |
Directions:COOK NOODLES:
Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don’t have to be totally soft, just bendy and pliable)
Chop shallot, garlic, red bell pepper and dried shrimp and set aside in bowl.
Whisk the two eggs with a fork, and set aside in small bowl.
Make the Pad Thai Sauce:
Whisk fish sauce, tamarind water, brown sugar and soy sauce in a small bowl.
Prep and Cook the protein:
Chicken: slice chicken into very thin strips. Cook in boiling water for a few minutes, then remove. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, dredge in a little corn starch, sear in wok. Shrimp: Sear in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan.
STIR FRY: Gather your chopped shallots/garlic/bell pepper dried shrimp, whisked eggs, cooked noodles, cooked protein, and Pad Thai sauce, peanuts, bean sprouts/green onion around the stove.
Heat 2 tablespoon peanut or vegetable oil in the wok over medium heat, add shallot-garlic-bell pepper-dried shrimp and stir, cooking just a few minutes until wilted and fragrant.
Make a well in the center of the wok, add the whisked eggs. With a spatula, scramble them and break them apart into little bits, and incorporate them into the shallots continuing to break them into small bits.
Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes, until noodles become soft and pliable.
Add the Pad Thai Sauce and cook 1 minute. Add optional dollop of peanut butter. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy).
Toss in the bean sprouts, green onion, and roasted peanuts. Taste. Adjust salt, lime and sweetness to your liking. Give one more toss and serve immediately. Divide among two plates.
Garnish with cilantro, chili flakes, lime wedges, or roasted crushed peanuts. |
This recipe for Pad Thai is from