Pad Thai

Name: Pad Thai
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2 plates, 2-3 serving(s)
Ingredients: 1 egg; 4 teaspoons fish sauce; 3 minced garlic cloves; 1/2 teaspoon chili pepper (ground dried ); 1/2 teaspoon ground pepper (preferably white); 1/2 lime; 1 shallot (minced); 2 tablespoons sugar; 2 tablespoons tamarind paste; 7 ounces Thai rice noodles (half a pack); 1/3 cup extra firm tofu; 2 tablespoons vegetable oil; 1/2 lb shrimp (optional); 1 1/3 cups bean sprouts (optional); 1 1/2 cups chinese chives (optional); 2 tablespoons peanuts (optional); 1 tablespoon preserved turnip (optional); 1 tablespoon oyster sauce (optional)

Submitted by MysticEve

"Bangkok style Pad Thai recipe from ThaiTable with modifications. Depending on if you eat shrimp, or what you like, I like to add in alot of the optional ingredients for a better taste."

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Ready In:: 55mins
Ingredients:: 18
Yields:: 2 plates
Serves:: 2-3

ingredients

1 egg
4 teaspoons fish sauce
3 minced garlic cloves
¹⁄₂ teaspoon chili pepper (ground dried )
¹⁄₂ teaspoon ground pepper (preferably white)
¹⁄₂ lime
1 shallot (minced)
2 tablespoons sugar
2 tablespoons tamarind paste
7 ounces Thai rice noodles (half a pack)
¹⁄₃ cup extra firm tofu
2 tablespoons vegetable oil
¹⁄₂ lb shrimp (optional)
1 ¹⁄₃ cups bean sprouts (optional)
1 ¹⁄₂ cups chinese chives (optional)
2 tablespoons peanuts (optional)
1 tablespoon preserved turnip (optional)
1 tablespoon oyster sauce (optional)

directions

Preparation: Start with soaking the dry noodles in warm/hot water while preparing the other ingredients (30-40 minutes).
Julienne tofu (cut into long thin strips) and cut into 1 inch long matchsticks. (after cutting super firm tofu/pressed tofu should have a mozzarella cheese consistency). You can fry the tofu separately until golden brown and hard, or you can fry with other ingredients below.
Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish.
Rinse the bean sprouts and save half for serving fresh.
Mince shallot and garlic together.
Cooking: Heat a wok or a big pot on high heat and pour in the oil.
Fry the peanuts until toasted and remove from the wok. The peanuts can be toasted in the pan without oil as well.
Add shallot, preserved turnip, garlic and tofu and stir them until they start to brown.
Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point.
Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water.
When you get the right taste, add shrimp and stir.
Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled.
Pour onto the serving plate and sprinkle with ground pepper and peanuts.
Serve hot with a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.
Condiments of sugar, chili pepper, vinegar, and fish sauce for personal tastes.