Oct 15, 2009 10:17 am US/Pacific
Pad Thai
Pad Thai
Pad Thai is a street food that is sold in noodle carts in Thailand.
Serves 4 – 6
Rice Noodles – 1, 16 oz pack
Oil – 1/4 cup
Eggs – 2
Tofu – 1 package, extra firm, cut in cubes
Shallots – 1 T (finely chopped)
Garlic – 1 T (minced)
Salted Daikon – ¼ cup ( Grate daikon & add a tsp of salt & sugar and let it sit for a few hours)
Water – 1 – 2 T
Garlic Chives – ½ cup
Bean sprouts – 1 cup
Chilli powder – 2 tsp
Roasted Peanuts – 3 T (2 T in the pad Thai & 1 T for garnish.
Sugar – 1 tsp
Lime- 1 cut into wedges
Pad Thai Sauce
vegetable oil – 4 T
Shallots – 3 T
Garlic – 3 T
Palm Sugar/brown sugar – ½ cup
Fish Sauce – 1/3 cup
Tamarind pulp – ½ cup
Prep
• Soak the rice noodles in hot water for about 20 minutes or until they turn al dente.
• Dry the tofu on a paper towel and cube them to the desired size and stir fry them to a golden brown.
• Beat the eggs and scramble the eggs and set aside.
• Chop the chives to 11/2 inch length.
Making of Pad Thai
• Heat a large wok or pan and add oil.
• When the oil is hot, add the garlic and shallots and cook for 30 seconds.
• Stir in the strained noodles and a tbsp of water and sauté for a minute.
• Now add the sauce, only as much as you need (about 3-4 T), preserved daikon, tofu, chilli powder, sugar, bean sprouts, chives
• Stir it well together, so they are well incorporated. Checks for seasonings, at this stage add more sauce or chili powder to suit your palate.
• Serve in a plate, along with a lime wedge on the side, garnished with bean sprouts and chilli powder on the side if you want to add more spice.
The sauce can be made ahead of time and stored in the refrigerator for at least a month.
Shankari Easwaran is a local food blogger:
http://shankari-rajesh.blogspot.com/
For in home cooking classes, contact her at:
indianfood.cooking@gmail.com
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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