Pad Thai
Directions
- 1Make pad thai sauce: In a small bowl, mix 2 ounces of tamari pulp and 1/2 cup of boiling water until smooth. Press through a mesh sieve or chinois.
- 2Prepare the chicken: Slice 1/2 pound of chicken breast into 1/3 inch slices. Add kosher salt, ground white pepper, cornstarch, and thai sweet soy sauce. Toss to coat.
- 3Prepare noodles: Add 8 ounces of dried pad thai rice noodles to a large bowl and cover with hot water. Let soak for 15-20 minutes until al dente. Drain.
- 4Prepare dried shrimp: Grind 1/3 cup of dried shrimp in a food processor until it reaches a fine powder.
- 5Stir-fry the ground dried shrimp in a large wok over medium-high heat with 3 tablespoons of oil until golden brown.
- 6Add thinly sliced shallots and stir-fry for 2-3 minutes until softened.
- 7Add thinly sliced garlic and stir-fry for another 2 minutes.
- 8Add finely minced zha cai (optional) and stir-fry for 1-2 minutes.
- 9Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and stir-fry until evenly distributed.
- 10Reduce heat to medium-high, push noodles to one side, and add beaten eggs to the empty space. Let it cook for 30 seconds and scramble.
- 11Add cooked chicken, chinese garlic chives, mung bean sprouts and stir-fry until the chives begin to wilt (about 2 minutes).
- 12Serve family style in a wok, garnishing with crushed toasted peanuts and additional fresh mung bean sprouts.
Ingredients
- 8 ounces dried pad thai rice noodles
- 2 ounces tamari pulp
- 0.5 cup boiling water
- 3 heaping tablespoons thai palm sugar
- 2 tablespoons fish sauce
- 1 tablespoon thai black soy sauce
- 0.5 pound chicken breast
- 1 generous pinch kosher salt
- 1 teaspoon ground white pepper
- 2 teaspoons corn starch
- 2 teaspoons thai sweet soy sauce
- 0.33 cup dried shrimp
- 3 tablespoons high heat cooking oil
- 2 thinly sliced thinly sliced shallots
- 4 cloves thinly sliced garlic
- 1.5 tablespoons finely minced zha cai (thai salted daikon)
- 2 to 3 eggs
- 1 cup chinese garlic chives
- 1 cup mung bean sprouts
- 1 generous amount crushed toasted peanuts
- 2 lime wedges
Equipment
wokfood processormesh sieve or chinoisknifecutting boardscalewhisk
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