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Pad Thai
Courtesy of Kelsey Nixon
- Total Time:
- 25 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 15 min
- Level:
- None
- Yield:
- serves 4
Ingredients
- SAUCE:
- yields (2/3 cup)
- 1/2 cup hot water
- 1 1/2 TBSP tamarind paste
- 5 TBSP fish sauce (substitute 6 TBSP soy sauce if vegetarian)
- 1 fresh red chili, minced or 1/2 tsp. cayenne pepper
- 5-6 TBSP palm sugar
- PAD THAI:
- 8 oz. Thai rice noodles
- 2-3 TBSP oil for stir-frying
- 3 TBSP chicken stock
- 1 shallot, finely chopped
- 4 cloves garlic, minced
- 1-2 cups medium raw shrimp, peeled and deveined
- 1 egg
- 2 cups bean sprouts
- 1/8 tsp. ground white pepper
- 3 scallions, finely sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup dry roasted peanuts, ground or chopped
- Lime wedges for serving
Directions
1.Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak (do not boil) the noodles until soft enough to eat, but still firm and a little crunchy. Drain and rinse the noodles thoroughly with cold water. Set aside.
2.In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other sauce ingredients, stirring well. Adjust seasonings to your taste. Set aside.
3.Heat a wok over medium-high heat. Add 2 TBSP of oil, then add the shallots and garlic. Stir-fry 1 minute.
4.Add the shrimp plus 2-3 TBSP of chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump.
5.Push ingredients aside, making room in the center of your wok/pan. Add 1 TBSP of oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).
6.Add the drained noodles and drizzle over the pad Thai sauce. Use 2 utensils and a gentle "tossing" motion to stir-fry everything together. Keep the heat between medium and medium-high; you want your pan hot enough to cook the noodles, but not so hot that the bottom of your pan burns. Stir-fry 4-6 minutes, or until noodles are chewy and a little bit sticky.
7.Remove from heat and adjust seasoning to your taste.
8.Top with the scallions, cilantro, and peanuts, and garnish with lime wedges.
Series: Kelsey & Spike Cook
Episode: Thai (Ep. 0)