| |
Asian/Hawaiin | |
| 3 cups chantaboon rice stick noodles, medium width, preferably BKM 1/4 cup fish sauce, preferably Tiparos 1/4 cup sugar 2 tablespoons Thai chile paste in soybean oil 2 tablespoons rice vinegar 2 tablespoons Chinese chicken bouillon powder 1 tablespoon Thai chile flakes 2 tablespoons vegetable oil 3 to 4 cloves garlic, minced 1 1/2 tablespoons packaged salted turnip, minced 1/8 cup dried shrimp 1/2 cup savory baked tofu, diced into tiles 2 large eggs 8 large shrimp, peeled and cleaned, tails on 1 cup bean sprouts 1/4 cup chopped dry-roasted unsalted peanuts Thai sriracha, for serving | |
| Soak the noodles in water to cover for 1 hour. Drain well before using. In a small pot over medium heat, combine the fish sauce and sugar. Whisk until the sugar is dissolved, then add the chile paste, rice vinegar, chicken bouillon and Thai chile flakes. Bring to a boil and simmer for 5 to 7 minutes for all the flavors to come together. Heat a skillet or wok over high heat. Add the oil and coat the pan completely. When pan starts to smoke, add the garlic, turnip, dried shrimp and tofu and stir-fry until they begin to soften, 1 to 2 minutes. Push the ingredients to one side and let the oil settle in the center of the pan. Crack the eggs into the pan, making sure to break the yolks. Lightly scramble until half-cooked, about 30 seconds. Combine with the ingredients in the pan. Add the drained noodles and cook for 2 to 3 minutes until soft. Add the sauce mixture a ladle at a time and fold together until most of the liquid is absorbed, about 2 minutes. Add about 1/4 cup noodle soaking water if the pad thai seems dry. Add the shrimp and continue to cook another 3 to 5 minutes, until cooked through. Transfer the pad thai to a platter and garnish with the bean spouts, peanuts and sriracha. | |
Unrated | |
Sort