>> My question is...got a good recipe for Pad Tai?
Personally I think it's best to leave the cooking to the Thai's, but if you must,
1/2 package (8 oz) Chantaboon noodles (rice stick)
Boil noodles about 2.5 minutes, then drain and rinse with cold water. Don't overcook the noodles or they will disintegrate when stir-fried.
2 tablespoons vegetable oil
5-4 cloves of minced garlic
Fry garlic in oil until golden brown.
10 medium shrimp or 1/2 lb. chicken or 1/2 lb. firm tofu - optional
2 teaspoons diced salted radish - optional
If desired, add shrimp, chicken, tofu, and/or salted radish and fry until done. Be careful not to overcook the shrimp.
2 tablespoons sugar
2 tablespoons fish sauce
4 tablespoons ketchup (or tomato sauce + vinegar)
3 tablespoons "Shrimp Paste in Bean Oil" (The paste by that name, which is not
the same as "shrimp paste" + "bean oil")
Add sauce ingredients and fry for a minute.
Add cooked, drained noodles and mix well until thoroughly coated with the sauce. Fry on high heat until the sauce begins to carmelize on the noodles.
3 eggs
Turn heat to low and push noodles to the side of the pan to make space for eggs. Fry the eggs until they begin to set and then slowly mix into noodles, allowing the egg to scramble rather than evenly coating the noodles.
4-6 oz fresh bean sprouts
1 lime, juiced
3 tablespoons coarsely ground unsalted roast peanuts
Mix bean sprouts, lime juice, and peanuts into the noodles and heat for about 1 minute until warmed.
Garnish with any or all of the following:
cilantro leaves (Chinese parsley/coriander leaves)
chili powder
ground unsalted roast peanuts
lemon or lime slices
serrano chili pepper slices
dried shrimp - optional (careful, they're potent!)
fresh bean sprouts
cucumber slices
nam prik (Thai pepper water: hot green peppers in fish sauce)
sugar
Note: be very careful handling nam prik.
duf |
