Recipe - Pad Thai

Some people have suggested that recipes would be good on my blog, I'm now putting the recipe up! I am writing down what I did, not exactly what was on th original recipe. So this is a modified version of the Pad Thai recipe in the book The Best Recipe.

2 Tbsp Tamarind paste
3/4 cup boiling water
3 Tbsp fish sauce
1 Tbsp rice vinegar
3 Tbsp sugar
4 Tbsp peanut oil
8 oz vermicelli
2 large eggs
1 large boneless skinless chicken breast, sliced thinly.
1 medium shallot minced
2 Tbsp dried shrimp
2 Tbsp pickled daikon (Thai style)
6 Tbsp chopped roasted unsalted peanuts
9 oz bean sprouts
5 medium scallions green parts only chopped
1/4 cup loosely packed chopped cilantro leaves
salt to taste

1. Rehydrate tamarind paste in 3/4 cup of boiling water and soak rice noodles in hot tap water for at least 20 minutes. soak dried shrimp in hot tap water for 10 minutes.
2. Drain and finely chop the dried shrimp. Pinch off heads and tails of the bean sprouts. Wash clean.
3. Strain soaked tamarind paste (now pulpy) and mix with fish sauce, sugar, vinigar, and 2 tbsp of the peanut oil. Drain noodles.
4. Beat eggs with 1/8 tsp of salt
5. Heat 1 Tbsp of peanut oil in a frying pan and cook the chicken breast pieces until almost cooked. Take out the chicken pieces while leaving oil in pan.
6. Add remaining oil and fry shallots until golden brown. Add eggs and scramble furiously. When eggs are almost cooked (still a little wet), add noodles, dried shrimp, and pickled daikon. Toss with tongs or salad spoons. Turn heat up to high. Add fish sauce mixture. Toss continuously to make all noodles coated with sauce. Add peanuts, sprouts, and chicken to noodles. Continue tossing until pan is pretty much all dry.
7. Turn off heat and add scallions and cilantro. Toss evenly and serve.


Popular posts from this blog

Plum-Wine Marinated Tomatoes

Whole wheat sandwich bread (Pullman loaf)

Iceberg Lettuce with Oyster Sauce 蠔油生菜