Pad Thai Recipe. Pad Thai is probably the most popular Thai noodle dish in the world. I think it's so popular because of the complex flavors. Pad Thai, to me, embodies the Thai Culture. It shows the diversity and complexity of Thailand. It represents all the flavor influences of our surrounding neighbors. It is sweet, sour, and salty all at the same time.
|dried rice noodles||1 lb||In a large bowl cover with cold water - soak for 1 hour.|
|fish sauce||2 Tbsps|
|tamarind (paste)||1 1/2 tsps|
|lime juice||2 Tbsps|
|rice vinegar||1 1/2 tsps|
|salted turnip||1 1/2 Tbsps|
|shrimp, dried||1/4 cup|
|tofu - baked||1/2 cup||sliced|
|chicken breast||1||cut into 1 inch pieces|
|shrimp||1 lb||peeled and deveined|
|green onion||1/2 cup||chopped into 2 inch strips|
|peanuts - dry-roasted unsalted||1/4 cup||chopped|
|bean sprouts||1 cup|
- In a bowl combine the fish sauce, tamarind paste, lime juice, vinegar, and sugar. Set the sauce to the side.
- Heat a large skillet over high heat. Add the oil and coat the pan completely. Add the garlic clove and sauté for 5 seconds insuring it does not burn.
- Add the salted turnip, dried shrimp, and tofu. Stir fry until they begin to soften. This takes about 3 to 4 minutes.
- Add the chicken and stir fry for about 1 to 2 minutes.
- Push all the ingredients in the pan to the sides to leave the center wide open. Crack the eggs into the middle and break the yolks. Scramble for about 30 seconds.
- Add the shrimp and cook for about 1 minute.
- Add the drained rice noodles and stir fry for 15 seconds. Add the sauce mixture and paprika and mix thoroughly until all the liquid is absorbed. This should take about 2 minutes.
- Spread the noodles to the sides of the pan and place the green onions in the center. Cover the onions with the noodles and allow them to cook for 30 more seconds. Stir in the peanuts and garnish with the bean sprouts.
Those of us that like our food spicy can put a little kick in this dish with dried chili powder.