Recipe courtesy of Ching-He Huang
Episode: Satay
40 min
40 min
2 to 4 servings


Spice Salt Seasoning:
  • 1 tablespoon ground toasted chiles
  • 1 tablespoon salt
  • 1 tablespoon palm sugar
Pad Thai:
  • 2 tablespoons palm sugar
  • 2 tablespoons tamarind sauce concentrate
  • 2 tablespoons peanut oil or vegetable oil
  • 4 stalks gai lan, thinly sliced (Chinese broccoli)
  • 1 medium carrot, julienned
  • 1 bird's eye chile
  • 1 dried whole chile, crushed
  • 1/4 red pepper julienned, optional
  • 2 tablespoons organic vegetable broth
  • 1 tablespoon Thai-style soy sauce
  • 1 cup 1/2-by-1/3-inch diced fried tofu
  • 1/2 package rice noodles, soaked in hot water for 30 minutes
  • 2 eggs
  • Serving Suggestions: banana leaves, bean sprouts, lime wedges, sliced scallions


Special equipment: Mortar and pestle

For the spice salt: Combine the chiles, salt and sugar in a mortar and pestle and pound until the texture of a seasoning mix.

For the pad Thai: Combine the palm sugar and tamarind together to make a paste, reserve for later use.

Heat the wok over high heat until smoking. Add 1 tablespoon of the oil and heat. Add the Chinese broccoli, carrots, bird's eye chile, dried chile and red pepper if using, and stir to cook. Add the vegetable broth and soy. Stir the vegetables until slightly blanched, then remove from the wok and onto a plate.

Add the remaining tablespoon oil, then add the tofu to the wok. Return the vegetables to the wok, and then add the prepared rice noodles. Add the tamarind sauce and palm sugar mixture.

Make a well on the side of the wok. Add the eggs and let cook. Working quickly let it incorporate into the noodles, lowering the heat to not overcook. Add a little bit of spice salt seasoning and then remove the wok from the heat.

Plate the pad Thai on a banana leaf and serve with bean sprouts, lime wedges and sliced scallions.

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