Pad Thai is a classic of Asian cuisine; this superb noodle dish has become an international treasure of culinary art with its rich and silky flavors. Simply wonderful.
Author: Jeff Smith
Recipe type: Main
Serves: 2 to 3
- 1/2 pound Thai flat rice noodles (Bahn Pho); or rice sticks
- oil; for deep-frying
- 1/2 pound fresh firm bean curd cut into tiny; cubes
- 1/4 Cup peanut oil
- 1/2 Tablespoon garlic, chopped
- 1/2 Cup chicken breast meat (very thinly sliced)
- 1/4 pound shrimp, peeled cut in half the long way
- 2 eggs; beaten
- 1 Tablespoon dried shrimp powder
- 1/4 teaspoon freshly ground black pepper
- 3 Tablespoons finely chopped peanuts (dry-roasted salted type)
- 2 Tablespoons lime juice, freshly squeezed
- 1 Tablespoon sugar
- 6 Tablespoons Thai fish sauce
- 1/4 Cup tamarind sauce
- 2 teaspoons red chili paste with garlic
- 2 Cups fresh bean sprouts
- 2 limes; quartered
- 1/3 Cups fresh coriander leaves
- 3 chopped scallions
- 4 Tablespoons finely chopped peanuts (dry-roasted type)
- Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again.
- Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside.
- Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for a few minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender.
- Place on a serving platter with the garnishes, which are an integral part of the dish.