Pad Thai

Name: Pad Thai
Total time: 5 min
Cuisine: Thai
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

Serves 1

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Pad Thai

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Serves 1

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

Pad Thai

Pad Thai

Directions

Ingredients

Equipment

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