Favorite Pad Thai (serves 4)
8 ounces dry pad thai noodles (rice noodles)
Boiling water to cover noodles
2 large shallots, finely diced ( much better than onion here)
6 chopped garlic cloves
2 teaspoon chopped ginger (optional)
4 eggs, whisked with a fork with a generous 3-finger pinch salt
pound chicken breast or shrimp
salt and pepper to taste
4 tablespoons peanut oil
2 limes
Pad Thai Sauce:
6 tablespoons fish sauce
6 tablespoons brown sugar
6 tablespoons of rice wine vinegar
2 teaspoon soy sauce
Garnish:lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts
COOK NOODLES: Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don’t have to be totally soft, just bendy and pliable)
Chop shallot, garlic and ginger and set aside.
Whisk the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
Make the Pad Thai Sauce Whisk fish sauce, rice vinegar, brown sugar and soy sauce in a small bowl. Set aside.
Prep and Cook the protein: Chicken: slice chicken into very thin strips and season with salt and pepper.
Shrimp: Peel and season with salt and pepper.
COOK:Sear the seasoned chicken or shrimp with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
STIR FRY the PAD THAI: Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. Scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
Add the Pad Thai Sauce and cook 1 minute. It will smell quite fishy at first – turn your fan on – but it will mellow out perfectly. Add the cooked chicken or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
Toss in the bean sprouts and peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately.
Garnish as desired.
STIR FRY the PAD THAI: Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. Scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
Add the Pad Thai Sauce and cook 1 minute. It will smell quite fishy at first – turn your fan on – but it will mellow out perfectly. Add the cooked chicken or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
Toss in the bean sprouts and peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately.
Garnish as desired.
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