Preparing the Sauce:
1. Melt Tamarind, Fish Sauce and Sugar together in a small pot over a low flame.
2. Taste and adjust the flavor balance until suited.
3. Add chilli powder to taste.
4. Turn off the heat and let the sauce rest.
Soak noodle in warm water until it's softened.
Make sure the wok is well seasoned.
1. Heat a large wok over high heat until very hot, to the point of smoky.
2. Add a splash of oil, about 3-4 tablespoons. Don't be shy, this ain't no diet food.
3. If you are making chicken Pad Thai, add the chicken first, cook, stirring vigorously, until it's half way done, about 1-2 minutes, then add the tofu, a tablespoon or two of the sauce to flavor the chicken, and a pinch of garlic if you're using it. If you are making tofu or shrimp and tofu Pad Thai, then only add the tofu (and garlic) for now. Cook for another minute until the tofu is crisp and slightly brown at the edges.
4. Add the noodle, about 2 loosely packed cups for one portion is my standard, and then a ladle (about ?cup) of warm sauce. Stir rigorously, keep everything moving in the wok, and cook the noodle until soft. Remember to break up the noodle and don't let it lump together. If the sauce evaporates too quickly and your noodle isn't quite ready, sprinkle a bit of water and keep stirring. Add a bit of oil if the noodle still stubbornly sticks together. As I said, this ain't no diet food.
5. When the noodle is ready (taste it to be sure), push it up to one side of the wok and crack an egg into the middle. Let it set for 10-15 seconds and toss everything all together.
6. Add the shrimp meat, pickled turnips, ground peanuts, ground dried shrimp, beansprouts. Keep things moving. Add more sauce if it looks a little pale.
7. When the shrimps are done, shouldn't take more than a minute, add a handful of Garlic Chives. Turn the heat off, and quickly give the wok a good stirring to mix everything together.
8. Add the finished Pad Thai to a plate and serve to your first lucky dinner guest. Give the used wok a quick rinse with warm water, wipe off any excess bits of food with a warm towel, then put the wok back on to the fire.
9. As soon as it heats back up to a smoking point, you're ready to do another portion. Repeat this process until all your dinner guests are fed. Keep them lubricated and happy with ample supply of Riesling, Champagne, and/or beer while they wait.
Find more information here: http://chezpim.typepad.com/blogs/2007/01/pad_thai_for_be.html
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (226g)|
|Recipe Makes: 2|
|Calories from Fat: 96 (37%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 114.3mg||35 %|
|Sodium 5650mg||195 %|
|Potassium 694.2mg||18 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 25g|
|Protein 16.7g||24 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 262
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