Epic Pad Thai recipe
Last night I made awesome, peanut-free pad thai. The recipe I followed ended up making quite a bit - enough for 6 big plates, or 10 if you have maybe a salad or egg rolls or something with it. I love left overs (it was even better this morning!), so I don't mind making a ton.
SAUCE:
I had read somewhere that street vendors in Bangkok have their sauce already made to pour in, making the whole process much easier. It also lets you customize the flavor. If you like it more sour (tamarind), spicy (chili sauce), salty (fish sauce), sweet (sugar), you can alter that now.
You need:
4 Tablespoons Tamarind
8 Teaspoons Fish Sauce
1.5 Teaspoons Chili w/garlic sauce
.5 Teaspoons White Pepper
4 Tablespoons Sugar
Mix all together, altering according to taste until it's of a nice consistency - not too runny but not too thick either. Like Ketchup. Set aside for later.
THE REST:
A Wok or big pan
Limes
2 Eggs
6 Cloves Garlic
1 Shallot
1 package of Thai rice noodle or Rice Stick Noodles
4 Tablespoons Vegetable Oil
1 Pound cooked Shrimp or whatever meat you'd like
1 Block of extra firm Tofu
1.5 cups of Green Onions (or chives)
2 cups bean sprouts
Cilantro
Drain and let the tofu dry out a bit so that it's the consistency of fresh mozzarella, then cut into little match stick sized pieces. Cut up the onions, shallot, and mince the garlic. Chop up the cilantro, then set aside (It'll be used as a garnish, so how much and what size is up to you.) Cook your choice of meat, then set it aside and squeeze one of the limes over it. Soak noodles in warm water for 5 to 10 minutes - basically until they're soft and manageable, but not yet expanding.
In the wok, pour in oil, and set at a high heat. Throw in the shallot, 1 cup of green onions and tofu. Cook until everything starts to brown (this shouldnt' take long at all). Throw in the noodles. Stir so as to thoroughly mix. Throw in your sauce. Keep stirring! You don't want anything to stick to the wok! There shouldn't be any liquid at the bottom. If there is, turn up the heat and cook it off. Pull the noodles to one side of the pan, crack in your eggs and scramble them, then fold everything together. Toss in your meat and 1.5 cups of the bean sprouts. Keep stirring for a few more minutes. The noodles should be soft and tangled.
Serve with some of the left over green onions, bean sprouts, cilantro and lime wedges. In Thailand, there's usually a plate with the aforementioned ingredients, plus chili sauce, fish sauce, sugar, and vinegar so that your guests can further alter according to their tastes.
Enjoy!!
SAUCE:
I had read somewhere that street vendors in Bangkok have their sauce already made to pour in, making the whole process much easier. It also lets you customize the flavor. If you like it more sour (tamarind), spicy (chili sauce), salty (fish sauce), sweet (sugar), you can alter that now.
You need:
4 Tablespoons Tamarind
8 Teaspoons Fish Sauce
1.5 Teaspoons Chili w/garlic sauce
.5 Teaspoons White Pepper
4 Tablespoons Sugar
Mix all together, altering according to taste until it's of a nice consistency - not too runny but not too thick either. Like Ketchup. Set aside for later.
THE REST:
A Wok or big pan
Limes
2 Eggs
6 Cloves Garlic
1 Shallot
1 package of Thai rice noodle or Rice Stick Noodles
4 Tablespoons Vegetable Oil
1 Pound cooked Shrimp or whatever meat you'd like
1 Block of extra firm Tofu
1.5 cups of Green Onions (or chives)
2 cups bean sprouts
Cilantro
Drain and let the tofu dry out a bit so that it's the consistency of fresh mozzarella, then cut into little match stick sized pieces. Cut up the onions, shallot, and mince the garlic. Chop up the cilantro, then set aside (It'll be used as a garnish, so how much and what size is up to you.) Cook your choice of meat, then set it aside and squeeze one of the limes over it. Soak noodles in warm water for 5 to 10 minutes - basically until they're soft and manageable, but not yet expanding.
In the wok, pour in oil, and set at a high heat. Throw in the shallot, 1 cup of green onions and tofu. Cook until everything starts to brown (this shouldnt' take long at all). Throw in the noodles. Stir so as to thoroughly mix. Throw in your sauce. Keep stirring! You don't want anything to stick to the wok! There shouldn't be any liquid at the bottom. If there is, turn up the heat and cook it off. Pull the noodles to one side of the pan, crack in your eggs and scramble them, then fold everything together. Toss in your meat and 1.5 cups of the bean sprouts. Keep stirring for a few more minutes. The noodles should be soft and tangled.
Serve with some of the left over green onions, bean sprouts, cilantro and lime wedges. In Thailand, there's usually a plate with the aforementioned ingredients, plus chili sauce, fish sauce, sugar, and vinegar so that your guests can further alter according to their tastes.
Enjoy!!