Thursday, October 4, 2007

First Timer Pad Thai

For as much as I order pad thai and love Thai food in general, I cannot believe that I have never made the dish at home. Plus, I love breaking out my wok. Last night I gave it a shot and it came out great. It all comes together very quickly so it's a fairly easy recipe to execute. It does require some prep work but it's all prep with your knife and I actually think that knife prepping is fun. Shucking corn or peeling potatoes is another story.

Now, the only bummer about last night is that I didn't have any delicious peanut sauce to dump on top of my pad thai. This is not how this dish is served but if I order this in a restaurant I always ask for a side to dump on top. A tip: make sure to taste the peanut sauce before you take the plunge. The difference between fresh and bottled peanut sauce is HUGE and every restaurant is different. Don't go for the bottled stuff at home. Just trust me. You might as well melt Jif in your microwave and pour on top.
I morphed a couple recipes that I found online together and this is what I came up with:

First Timer Chicken and Shrimp Pad Thai
8 ounces dried pad thai noodles
1/4 cup fish sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
1/4 pound peeled and de-veined raw shrimp, halved lengthwise
1/4 chicken breast, cubed
1/4 teaspoon cayenne
3 tablespoons peanut oil
3 cloves garlic, minced
2 shallots, minced
2 large eggs
2 cups bean sprouts
2 cups sliced green onions
1/4 cup chopped roasted unsalted peanuts
1/4 cup minced fresh cilantro (I used extra but that's just cause I love cilantro)
1 tablespoon fresh lime juice

In a large bowl, combine the noodles with lukewarm water to cover. Soak until just tender, about 16-20 minutes, then drain. They should not be soft. Just limp. They will cook in the wok.

In a small bowl, combine the fish sauce, vinegar, and sugar, and stir until the sugar dissolves. Set aside. Season the shrimp and chicken with cayenne.

In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic and shallots, and cook, stirring, for 30 seconds. Add the shrimp and chicken and cook until the shrimp are just cooked through and the pork is brown, 1 to 2 minutes. Transfer to a plate and cover to keep warm.

Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the shrimp and chicken, and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately


1 comment:

Missy said...

I had it! It was delish!