Chief Longwind Of The North
Certified/Certifiable
I received a request for a superior Pad Thai recipe. I did some research, looked at multiple recipes, and found this one by a Thai author. She described her recipe as basic, and added that it could be modified. I'm posting the recipe here, and ask if anyone has a favorite recipe of their own.
Pad Thai
Sauce
3 tbs tightly packed palm sugar
¼ cup tamarind juice
2 tbs good fish sauce
3 tbs water.
Combine water and palm sugar in microwave save bowl. Heat for 30 seconds. Stir to dissolve sugar. Add remaining ingredients. Stir. Set aside.
4 oz. Dry rice noodles
15 cleaned, raw shrimp
1 small shallot
2 cloves garlic, minced
1 tbs. Dried shrimp
1 pkg. Firm, pressed tofu, cut into small pieces
¼ tsp. Crushed Thai bird’s eye chili, or Red pepper flakes
¼ cup shredded sweet preserved daikon radish, minced
2 eggs
2 ½ cups fresh bean sprouts
1 cup garlic chives, cut into 2 inch pieces
¼ cup roasted peanuts
1 lime
Soak noodles 3 hours to overnight in water, in fridge until the noodles are white in color, and pliable.
Chop dried shrimp. Place tofu, dried shrimp, radish, pepper flakes, and minced garlic, in one bowl, the cracked egos into another, ½ of the peanuts, plus the remaining veggies into the last bowl.
Heat 3 tbs. High temp cooking oil over medium-high heat in wok, or large saute pan. Add the shrimp and cook on each side until they begin to develop color. Remove to a clean bowl. Pour in the contents of the bowl containing the dried shrimp. Stir-fry for three minutes, or until the tofu just begins to brown.. Add the noodles. Fold all ingredients together with tongs. Add the contents of the bowl with the bean sprouts Stir until well combined.
Pour the sauce over everything. Push the food to one side of the wok Lightly beat the eggs, and add to the bare side of the pan. Lightly move the eggs around until they are set. Fold the eggs into the rest of the food. Plate, sprinkling the remaining peanuts on top. Cut limes in half and place a half on each plate to squeeze over the Pad Thai. Enjoy.
Seeeeya; Chief Longwind of the North
Pad Thai
Sauce
3 tbs tightly packed palm sugar
¼ cup tamarind juice
2 tbs good fish sauce
3 tbs water.
Combine water and palm sugar in microwave save bowl. Heat for 30 seconds. Stir to dissolve sugar. Add remaining ingredients. Stir. Set aside.
4 oz. Dry rice noodles
15 cleaned, raw shrimp
1 small shallot
2 cloves garlic, minced
1 tbs. Dried shrimp
1 pkg. Firm, pressed tofu, cut into small pieces
¼ tsp. Crushed Thai bird’s eye chili, or Red pepper flakes
¼ cup shredded sweet preserved daikon radish, minced
2 eggs
2 ½ cups fresh bean sprouts
1 cup garlic chives, cut into 2 inch pieces
¼ cup roasted peanuts
1 lime
Soak noodles 3 hours to overnight in water, in fridge until the noodles are white in color, and pliable.
Chop dried shrimp. Place tofu, dried shrimp, radish, pepper flakes, and minced garlic, in one bowl, the cracked egos into another, ½ of the peanuts, plus the remaining veggies into the last bowl.
Heat 3 tbs. High temp cooking oil over medium-high heat in wok, or large saute pan. Add the shrimp and cook on each side until they begin to develop color. Remove to a clean bowl. Pour in the contents of the bowl containing the dried shrimp. Stir-fry for three minutes, or until the tofu just begins to brown.. Add the noodles. Fold all ingredients together with tongs. Add the contents of the bowl with the bean sprouts Stir until well combined.
Pour the sauce over everything. Push the food to one side of the wok Lightly beat the eggs, and add to the bare side of the pan. Lightly move the eggs around until they are set. Fold the eggs into the rest of the food. Plate, sprinkling the remaining peanuts on top. Cut limes in half and place a half on each plate to squeeze over the Pad Thai. Enjoy.
Seeeeya; Chief Longwind of the North
