Pad Thai v.2.0

Recipe serves 2; double for extra helpings.
  • 8 oz linguine / fettucini sized semi-fresh medium width rice noodles or 4 oz dried rice noodles / sticks
  • ½ lb boneless skinless chicken breast, sliced thinly
  • 3 to 4 oz large/jumbo peeled & deveined shrimp, OR dry shrimp (from Asian store) that’s been rehydrated in warm water
  • 3 oz pressed, fried or extra firm tofu (If you are using extra firm tofu, wrap with paper towel to get rid of excess moisture)
  • 3 cloves garlic, peeled and chopped
  • ½ shallot (approximately 2 oz)
  • 2 oz Thai preserved sweet radish (Radis salees cu cai muoi) (or chai po daikon radish) (approximately 2 Tbs). NOT the salty kind! Need the SWEET kind.
  • 2 oz garlic / Chinese chives, plus more for garnish. Substitute green onions if needed. Cut off tough ends.
  • 4 oz bean sprouts, plus more for garnish
  • ¼ cup roasted peanuts, plus more for garnish
  • 2 eggs
  • 3 Tbs cooking oil, plus more if needed
  • Lime wedges

For the sauce (double for 1 lb chicken)

  • 3 Tbs fish sauce (less if using Chinese fish sauce)
  • 2 Tbs palm sugar (you can use regular sugar)
  • 1 tsp tamarind concentrate / juice
  • ¼ cup cold water, plus more if needed
  • 1 to 2 tsp Thai sriracha or dried Thai chili powder (optional)

Garnish: lime wedges, sprouts, garlic chives, peanuts, and hot pepper powder.


Action Plan

Soak dry rice sticks / noodles in room temperature water for an hour, until softened and drain completely. Cut them in half to make them easier to work with. If you are using semi-fresh noodles, skip this process.

Chop shallot and preserved sweet radish finely. Cut tofu into small bite sizes and chives into 2-inch long pieces. Cut dried shrimp into tiny pieces. Combine these and garlic and some red chili flakes in a bowl.

Toast peanuts a little. Chop the peanuts finely. Set all vegetables aside.

Sauce: Cook the palm sugar on low heat, stirring constantly, until it darkens a little and caramelizes. Then add 3T water to stop the cooking.
Next, add the fish sauce, then the tamarind. Stir and remove from heat.

Heat a wok over high heat and add 1 Tbs of cooking oil; add sliced chicken and shrimp and cook until they are ¾ of the way cooked and have golden edges, about 1 minute each side. Remove from wok and set aside.

In same wok, add 1 Tbs cooking oil; add tofu and cook for 1 to 2 minutes or until golden edges. If you are using extra firm tofu, cook a little longer to get more hardened outer skin- that will prevent it from breaking.

Add garlic, chopped shallot, dried shrimp and radish. Stir fry everything together about 1 to 2 minutes. Add noodles and the sauce that was made earlier. Stir fry with tongs until noodles absorb the sauce completely and there’s no more liquid on bottom of wok, about 2 to 3 minutes.

If noodles are cooking slowly, add more water 2 Tbs at a time. If they are sticking together too much, add 1 Tbs oil at a time.

Push everything to one side of the wok to make room for the eggs. Add a bit more oil and crack 2 eggs right into the wok. Don’t scramble yet, let them cook half way though.
Then break the yolks and start scrambling them.

Now mix scrambled eggs and noodles together by tossing and stirring.

Add bean sprouts, garlic chives, peanuts, chicken and shrimp. Leave some sprouts, chives and peanuts for garnish. Toss everything together for about 1 minute. Remove from heat and transfer to a serving plate.

Serve with extra fresh bean sprouts, garlic chive, chopped peanuts, dried Thai chili powder and lime.

Photo and cinematography by smboro

Pad Thai v.2.0

  • Servings: 2
  • Difficulty: medium
  • Print

Ingredients

  • 8 oz linguine / fettucini sized semi-fresh medium width rice noodles or 4 oz dried rice noodles / sticks
  • ½ lb boneless skinless chicken breast, sliced thinly
  • 3 to 4 oz large/jumbo peeled & deveined shrimp, OR dry shrimp (from Asian store) that’s been rehydrated in warm water
  • 3 oz pressed, fried or extra firm tofu (If you are using extra firm tofu, wrap with paper towel to get rid of excess moisture)
  • 3 cloves garlic, peeled and chopped
  • ½ shallot (approximately 2 oz)
  • 2 oz Thai preserved sweet radish (Radis salees cu cai muoi) (or chai po daikon radish) (approximately 2 Tbs). NOT the salty kind! Need the SWEET kind.
  • 2 oz garlic / Chinese chives, plus more for garnish. Substitute green onions if needed. Cut off tough ends.
  • 4 oz bean sprouts, plus more for garnish
  • ¼ cup roasted peanuts, plus more for garnish
  • 2 eggs
  • 3 Tbs cooking oil, plus more if needed
  • Lime wedges
  • For the sauce (double for 1 lb chicken)
  • 3 Tbs fish sauce (less if using Chinese fish sauce)
  • 2 Tbs palm sugar (you can use regular sugar)
  • 1 tsp tamarind concentrate / juice
  • ¼ cup cold water, plus more if needed
  • 1 to 2 tsp Thai sriracha or dried Thai chili powder (optional)

Directions

Soak dry rice sticks / noodles in room temperature water for an hour, until softened and drain completely. Cut them in half to make them easier to work with. If you are using semi-fresh noodles, skip this process.

Chop shallot and preserved sweet radish finely. Cut tofu into small bite sizes and chives into 2-inch long pieces. Cut dried shrimp into tiny pieces. Combine these and garlic and some red chili flakes in a bowl.

Toast peanuts a little. Chop the peanuts finely. Set all vegetables aside.

Sauce: Cook the palm sugar on low heat, stirring constantly, until it darkens a little and caramelizes. Then add 3T water to stop the cooking. Next, add the fish sauce, then the tamarind. Stir and remove from heat.

Heat a wok over high heat and add 1 Tbs of cooking oil; add sliced chicken and shrimp and cook until they are ¾ of the way cooked and have golden edges, about 1 minute each side. Remove from wok and set aside.

In same wok, add 1 Tbs cooking oil; add tofu and cook for 1 to 2 minutes or until golden edges. If you are using extra firm tofu, cook a little longer to get more hardened outer skin- that will prevent it from breaking.

Add garlic, chopped shallot, dried shrimp and radish. Stir fry everything together about 1 to 2 minutes. Add noodles and the sauce that was made earlier. Stir fry with tongs until noodles absorb the sauce completely and there’s no more liquid on bottom of wok, about 2 to 3 minutes.

If noodles are cooking slowly, add more water 2 Tbs at a time. If they are sticking together too much, add 1 Tbs oil at a time.

Push everything to one side of the wok to make room for the eggs. Add a bit more oil and crack 2 eggs right into the wok. Don’t scramble yet, let them cook half way though. Then break the yolks and start scrambling them.

Now mix scrambled eggs and noodles together by tossing and stirring.

Add bean sprouts, garlic chives, peanuts, chicken and shrimp. Leave some sprouts, chives and peanuts for garnish. Toss everything together for about 1 minute. Remove from heat and transfer to a serving plate.

Serve with extra fresh bean sprouts, garlic chive, chopped peanuts, dried Thai chili powder and lime.



Credit: eat-well-travel-often.com

(*) Yes, those are affiliate links, costs you nothing while supporting eat-well-travel-often.com

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