I really love pad thai when it's done right, which isn't often in most Thai restaurants in America. I was thrilled to see that Nancy made a delicious pad thai in her class the other night and I was excited to make it at home. I made it for Chris for lunch on Saturday and he loved it. The recipe seems like a lot of work, but it's just a lot of ingredients to prep. Once you have all the ingredients ready to go, it takes a very short time to get it cooked.
Pad Thai recipe from Chef Nancy
8 oz rice noodles
3 Tbs. oil, divided
3 garlic cloves, minced
2 oz, boneless pork, chicken or beef, cut into thin stripes
3-4 oz pressed or fried tofu, cut into thin stripes
3 eggs, lightly beaten
2 Tbs. fish sauce
1 Tb. soy sauce
2 Tbs. sugar
2 Tbs tamarind liquid (1 heaping Tb. tamarind pulp dissolved in 3 T water and strained. I used 1 1/2 teas. of tararind paste instead)
1 teas. paprika
1 teas. chile-garlic sauce
3 cups bean sprouts (divided)
3 scallions, trimmed and cut into 1 inch lengths
2 Tbs. dried shrimp, finely chopped
1/2 c. ground roasted peanuts
3 Tbs. cilantro, chopped
lime wedges for servings
Soak the rice noodles in warm water for 30 minutes, or until soft. Drain and set aside. Assemble all ingredients before beginning to cook. Heat a large skillet until hot, then add half of the oil. Add the garlic and stir-fry briefly, about 15 seconds. Toss in the meat and stir-fry until it has changed color. Add the tofu and cook 20-30 seconds. Pour in the eggs and cook until it sets aorund the meat and tofu slices, less than a minute. Break it up a little, then transfer to a plate and set aside. Combine fish sauce, soy, sugar, tamarind, papriks and chile sauce in a small bowl and set it by the stove. Heat remaining oil, add the noodles and stir fry until translucent. Add half the bean sprouts and the sallions, tossing until they wilt. Add the dried shrimp and then the fish sauce mixture and cook about 1 minutes. Add the reserved egg mixture and gently toss. Toss in the half of the peanuts.
Turn out onto a serving platter or plates. Sprinkle with remaining bean sprouts and peanuts, and garnish with cilantro. Serve with lime wedges for squeezing over. Serves 2-4.
Pad Thai recipe from Chef Nancy
8 oz rice noodles
3 Tbs. oil, divided
3 garlic cloves, minced
2 oz, boneless pork, chicken or beef, cut into thin stripes
3-4 oz pressed or fried tofu, cut into thin stripes
3 eggs, lightly beaten
2 Tbs. fish sauce
1 Tb. soy sauce
2 Tbs. sugar
2 Tbs tamarind liquid (1 heaping Tb. tamarind pulp dissolved in 3 T water and strained. I used 1 1/2 teas. of tararind paste instead)
1 teas. paprika
1 teas. chile-garlic sauce
3 cups bean sprouts (divided)
3 scallions, trimmed and cut into 1 inch lengths
2 Tbs. dried shrimp, finely chopped
1/2 c. ground roasted peanuts
3 Tbs. cilantro, chopped
lime wedges for servings
Soak the rice noodles in warm water for 30 minutes, or until soft. Drain and set aside. Assemble all ingredients before beginning to cook. Heat a large skillet until hot, then add half of the oil. Add the garlic and stir-fry briefly, about 15 seconds. Toss in the meat and stir-fry until it has changed color. Add the tofu and cook 20-30 seconds. Pour in the eggs and cook until it sets aorund the meat and tofu slices, less than a minute. Break it up a little, then transfer to a plate and set aside. Combine fish sauce, soy, sugar, tamarind, papriks and chile sauce in a small bowl and set it by the stove. Heat remaining oil, add the noodles and stir fry until translucent. Add half the bean sprouts and the sallions, tossing until they wilt. Add the dried shrimp and then the fish sauce mixture and cook about 1 minutes. Add the reserved egg mixture and gently toss. Toss in the half of the peanuts.
Turn out onto a serving platter or plates. Sprinkle with remaining bean sprouts and peanuts, and garnish with cilantro. Serve with lime wedges for squeezing over. Serves 2-4.
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