Pad Thai

Serves 4

Source: Thailand

Pad Thai is a classic dish form Thailand, made of rice noodles, either chicken, pork or shrimp (or a combination), and a variety of other flavors. Although there are a lot of ingredients, it is rather simple to prepare. The overall combination of flavors and textures make this dish an absolute delight.

8

ounces

rice sticks or rice noodles

225

grams

3

Tbs

fish sauce

45

ml

2

Tbs

sugar

30

ml

2

Tbs

lime juice

30

ml

5

Tbs

tamarind juice (optional; see note)

75

ml

¼

cup

vegetable oil (this can be reduced*)

2

fl. ounces

60

ml

2

cloves

garlic, minced or pressed

2

large

chicken breasts, cut into 1/4” strips

2

large

eggs

4

Tbs

peanuts, ground

60

ml

1

cup

bean sprouts

8

fl. ounces

250

ml

1

tsp

chile flakes
(use at least ½ tsp, up to 2 tsp, depending on desired heat)

5

ml

2

green onions, cut in 1” pieces

coriander leaves (cilantro), chopped

2

Tbs

peanuts, ground

30

ml

4

lime wedges

Soak the rice noodles in warm water for 45 minutes to 1 hour or put in boiling water for 4 minutes.

Mix the fish sauce, lime juice and sugar, set aside.

Heat ½ the oil in a wok or large skillets and briefly sauté the garlic.
Add the chicken and sauté 2 minutes.
Break eggs into pan and fry 1-2 minutes until mostly cooked, then stir with the chicken.

Drain the noodles and add to the pan, adding the remaining oil as needed.
Add the liquid mixture from above.
Cook, stirring for a couple of minutes while the noodles soften and lose volume.

Add the 4 Tbs of peanuts, the bean sprouts, onion and chile flakes and mix well.
Cook an additional 30 seconds, just to heat through and mix well.

Serve, topping with the remaining peanuts and cilantro.
Offer lime wedges to squeeze onto the Pad Thai.

Notes:

Tamarind juice is difficult to find, but the Pad Thai still tastes great without it. If you can find tamarind paste, mix 1/4 cup (65 ml) with 1/4 cup water and let set for at least 15 minutes. Strain the paste after 15 minutes, saving the liquid to use as tamarind juice and discarding the paste.

*The oil can be reduced to a tablespoon or two if using a non-stick pan.

After making this a lot, I found that I enjoy some additional vegetables in the mix. My favorites are julienne carrots and red or green bell peppers. These add flavor as well as color to the dish. I make a half recipe for the 2 of us, but use the full measure of fish sauce, sugar, lime juice and peanuts. This makes a much more flavorful dish. For the 2 of us I reduce the noodles to 1/3 of an 8-ounce package to reduce leftovers.

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