PAD THAI
FOR THE PAD THAI SAUCE:
3 tablespoons tamarind pulp (do not use concentrate)
1/3 cup boiling water
5 small long red Thai chiles, chopped
4 large garlic cloves
3 medium chopped shallots
2 1/2 tbsp palm sugar, light-brown sugar or maple syrup
4 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
FOR THE PAD THAI NOODLES:
1/2 pound dried wide-rice noodles
1/4 cup water or chicken broth, or more as needed
3 tablespoons plus 2 teaspoons peanut or canola oil, divided use
12 small fresh shrimp, peeled, deveined, with the tails left on
1/2 cup diced firm tofu
1/4 cup small dried shrimp (optional)
2 large eggs, beaten
1 1/2 cups fresh bean sprouts
TO PREPARE THE SAUCE:
Soak the tamarind in the boiling water 15 minutes. Stir well to dissolve, then strain if the pulp has seeds.
While the tamarind is soaking, place the chiles, garlic and shallots in mini food processor and process to a coarse paste.
Reserve 2 teaspoons of the chile mixture and stir the rest into the tamarind liquid. Stir in the sugar, fish sauce and lime juice.
TO PREPARE THE NOODLES:
Cover noodles with warm water and soak for 20-30 minutes. Drain well.
TO COOK:
Heat 1 tablespoon of oil in large wok, or deep saucepan, until almost smoking. Stir-fry fresh shrimp and tofu for 2 minutes. With a slotted spoon, remove them to a bowl.
Add the dried shrimp to the pan, if using, and stir for 1 minute.
Add 2 more tablespoons of oil to the pan and the reserved 2 teaspoons of the chile mixture and stir-fry for 30 seconds.
Add noodles and stir-fry 1 minute.
Sprinkle in 2 tablespoons of water or broth and stir-fry for another minute. The noodles should be soft and just slightly resilient. Add a little more liquid if they are too chewy.
Push noodles to side of wok or saucepan. Drizzle in 2 remaining teaspoons of oil and add the eggs, breaking them up with chopsticks as they cook. When the eggs are just set, stir them into the noodles.
Stir in the reserved fresh shrimp and tofu and the bean sprouts, then drizzle in the sauce. Stir-fry everything together over high heat, tossing and stirring until well-mixed, about 1 more minute. Taste and adjust seasonings.
Source: The Greatest Dishes! Around the World in 80 Recipes by Anya Von Bremzen
FOR THE PAD THAI SAUCE:
3 tablespoons tamarind pulp (do not use concentrate)
1/3 cup boiling water
5 small long red Thai chiles, chopped
4 large garlic cloves
3 medium chopped shallots
2 1/2 tbsp palm sugar, light-brown sugar or maple syrup
4 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
FOR THE PAD THAI NOODLES:
1/2 pound dried wide-rice noodles
1/4 cup water or chicken broth, or more as needed
3 tablespoons plus 2 teaspoons peanut or canola oil, divided use
12 small fresh shrimp, peeled, deveined, with the tails left on
1/2 cup diced firm tofu
1/4 cup small dried shrimp (optional)
2 large eggs, beaten
1 1/2 cups fresh bean sprouts
TO PREPARE THE SAUCE:
Soak the tamarind in the boiling water 15 minutes. Stir well to dissolve, then strain if the pulp has seeds.
While the tamarind is soaking, place the chiles, garlic and shallots in mini food processor and process to a coarse paste.
Reserve 2 teaspoons of the chile mixture and stir the rest into the tamarind liquid. Stir in the sugar, fish sauce and lime juice.
TO PREPARE THE NOODLES:
Cover noodles with warm water and soak for 20-30 minutes. Drain well.
TO COOK:
Heat 1 tablespoon of oil in large wok, or deep saucepan, until almost smoking. Stir-fry fresh shrimp and tofu for 2 minutes. With a slotted spoon, remove them to a bowl.
Add the dried shrimp to the pan, if using, and stir for 1 minute.
Add 2 more tablespoons of oil to the pan and the reserved 2 teaspoons of the chile mixture and stir-fry for 30 seconds.
Add noodles and stir-fry 1 minute.
Sprinkle in 2 tablespoons of water or broth and stir-fry for another minute. The noodles should be soft and just slightly resilient. Add a little more liquid if they are too chewy.
Push noodles to side of wok or saucepan. Drizzle in 2 remaining teaspoons of oil and add the eggs, breaking them up with chopsticks as they cook. When the eggs are just set, stir them into the noodles.
Stir in the reserved fresh shrimp and tofu and the bean sprouts, then drizzle in the sauce. Stir-fry everything together over high heat, tossing and stirring until well-mixed, about 1 more minute. Taste and adjust seasonings.
Source: The Greatest Dishes! Around the World in 80 Recipes by Anya Von Bremzen
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Buca di Beppo Restaurant Meatballs and Meatball Sauce
- The Other Meatballs and Spaghetti (using ground pork)
- Lidia's Spaghetti and Meatballs (Spaghetti con Polpette di Carne)
- Scallops and Shells (low fat, using shell-shape macaroni)
- Macaroni and Cheese (using cheddar and bread crumbs)
- Calamari and Shellfish Sauce
- Garlic White Bean Pasta with Swiss Chard (using sundried tomatoes)
- Macaroni and Meat Casserole (using Red Cross Macaroni)
- Angel Hair Pasta with Roasted Pepper Salsa and Chicken (using chicken breast)
- Mediterranean Pasta with Fresh Tomatoes
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute