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Pad Thai is one of my all-time Takeout Dishes.. I had to learn to make it at home.. This is the best recipe I found. It's from Throwdown with Bobby Flay
- 4 tablespoons vegetable oil, plus extra as needed
- 1 teaspoon chopped garlic
- 1 tablespoon dried shrimp (optional)
- 1⁄2 cup sliced pork
- 1⁄2 cup shrimp, shelled and deveined
- 1 tablespoon shredded preserved radish
- 1⁄4 lb medium dried rice noodles (soaked 60 minutes in cold water and drained)
- 2 large eggs
- 1⁄2 teaspoon ground hot chili pepper (or more)
- 2 tablespoons ground roasted peanuts
- 1⁄2 cup sliced garlic chives or 1⁄2 cup green onion
- 2 cups bean sprouts, rinsed, plus more for garnish
- 1 lime wedge
- 5 tablespoons paad Thai sauce
- Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.
- Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.
- Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
- Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.
- For the sauce.
- 1 cup tamarind juice
- 1 cup palm sugar plus 3 tablespoons
- 1 cup water
- 1/2 cup fish sauce
- 2 teaspoons salt
- Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.
The flavor of this dish was right on. I often don't order Pad Thai at restaurants because its often like a greasy ketchup sauce. This was the authentic flavor I'm always looking for. The only thing that I would do differently is to cook the eggs separately. i didn't have a wok, so it didn't really work to do it this way. The eggs kind of made the texture mushy. I think with that one difference in technique this would be perfect! Thanks so much for a great recipe, Gingerly!