Tuesday, 27 November 2007

Pad Thai (my 1st attempt)

Our local Thai restaurant (Thairiffic - great name, huh?) is probably our most frequented restaurant. Whenever we go there, or any other Thai restaurant, I always order Pad Thai. Personally, I think I'm quite the expert after eating many versions of this dish and spending some time with a Thai chef years ago in London.

I don't recall attempting my own before, so when I saw this Nook and Pantry's attempt, I thought it was time. I gathered all the ingredients and tried it last night. It wasn't too hard, and the taste wasn't bad at all, but it didn't taste like my favourite one at Thairiffic. I will be attempting Pad Thai again, playing around with this recipe. If anyone has any hot tips, please, please let me know.
1/2 cup tamarind concentrate
1/2 cup fish sauce
1/3 cup brown sugar
Chili powder to taste
1 pack rice noodles
Firm tofu (you can use chicken or prawns or whatever you like really)
2 eggs
Vegetable oil
2 garlic cloves, finally chopped
2 spring onions, chopped
2 Tbsp minced dried shrimp or pounded until fluffy with a mortar and pestle
Garnish with garlic chives or coriander
1/2 cup bean sprouts
4 tbsp ground peanuts

Soak the rice noodles in warm water. Don't soak too long as you want them just under done, as they will continue cooking in the pan. If you're using dried shrimp, soak them in hot water for a few minutes and drain. Put all your sauce ingredients in a small pan and and simmer until dissolved.

Next, heat 2 tablespoons of oil in a wok. Add your tofu (or whatever you're using) and pan fry for a few minutes. Add about 2 tablespoons of the sauce and fry for a second and remove from the wok just and set aside.
Add some more oil to your wok (you'll need to be generous as you don't want the noodles to stick). Fry the the garlic, dried shrimp and onions for a short moment and add the drained noodles. Then add about 1/2 cup of the sauce and stir fry until the noodles are the edible. If the pan is getting dry, add some water.
Add your eggs in the middle of the wok or skillet and let it set a bit before tossing it with the noodles. Add some of the bean sprouts and your tofu (or whatever you're using) back to the noodles and stir fry until everything is warmed through.
To serve, sprinkle with ground peanuts, coriander/garlic chives, bean sprouts as a garnish and serve with extra chilli and a wedge of lime.

1 comment:

Deborah said...

I have never mad Pad Thai before. My husband is not a big Thai food fan - such a shame!!