Pad Thai
Directions
- 1Make pad thai sauce: In a small bowl, mix 2 ounces of tamari pulp with 1/2 cup of boiling water until smooth. Press through a mesh sieve or chinois to get tamarind juice. Add 3 heaping tablespoons of thai palm sugar, 2 tablespoons of fish sauce, and 1 tablespoon of thai black soy sauce. Mix well.
- 2Prepare the chicken: Slice 0.5 pound of chicken breast into 1/3 inch slices. Add kosher salt, ground white pepper, corn starch and thai sweet soy sauce to chicken. Toss until well coated.
- 3Cook noodles: Soak 8 ounces of dried pad thai rice noodles in a large bowl of hot water until al dente (15-20 mins). Drain.
- 4Prepare dried shrimp: Process 1/3 cup of dried shrimp in a food processor until fine powder.
- 5Stir-fry: Heat a large wok over medium-high heat, add 3 tablespoons of high heat cooking oil. Once shimmering and very hot, add the ground dried shrimp, stir-fry until golden brown and toasted.
- 6Add shallots and garlic: Add 2 thinly sliced shallots and stir-fry for 2-3 minutes, until softened. Add 4 thinly sliced garlic cloves and stir-fry for another 2 minutes.
- 7Add zha cai (optional): Add 1.5 tablespoons of finely minced zha cai (thai salted daikon) and stir-fry for another minute or two.
- 8Add noodles and sauce: Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and vigorously shake to stir-fry until evenly distributed.
- 9Add eggs: Reduce heat back down to medium-high. Push all noodles to one side, pour 2-3 beaten eggs into the empty space, let it cook for 30 seconds, and then scramble.
- 10Add remaining ingredients: Add 1 cup of chinese garlic chives, 1 cup of mung bean sprouts, and cooked chicken. Stir-fry until the chives wilt (about 2 minutes).
- 11Serve: Remove from heat, add a generous amount of crushed toasted peanuts and additional fresh mung bean sprouts. Serve family style in the wok or in bowls.
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 shallots
- 4 thinly sliced garlic cloves
- 1.5 tablespoons finely minced zha cai (thai salted daikon)
- 1 cup chinese garlic chives
- 1 cup mung bean sprouts
- 2 eggs
- 1 generous amount crushed toasted peanuts
- 2 lime wedges
Equipment
wokfood processormesh sieve or chinoisknifecutting boardwhisk
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