Pad Thai

Submitted by GingerlyJ

"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"

 

• Ready In: 40mins
• Ingredients: 15
• Yields: 1 Dish
• Serves: 2

ingredients

• 59.16 ml vegetable oil, plus extra as needed
• 4.92 ml chopped garlic
• 14.79 ml dried shrimp (optional)
• 118.29 ml sliced pork
• 118.29 ml shrimp, shelled and deveined
• 14.79 ml shredded preserved radish
• 113.39 g medium dried rice noodles (soaked 60 minutes in cold water and drained)
• water
• 2 large eggs
• 2.46 ml ground hot chili pepper (or more)
• 29.58 ml ground roasted peanuts
• 118.29 ml sliced garlic chives or 118.29 ml green onion
• 473.18 ml bean sprouts, rinsed, plus more for garnish
• 1 lime wedge
• 73.94 ml paad Thai sauce

directions

1. 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.
2. 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.
3. 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.
4. 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.
5. For the sauce.
6. 1 cup tamarind juice
7. 1 cup palm sugar plus 3 tablespoons
8. 1 cup water
9. 1/2 cup fish sauce
10. 2 teaspoons salt
11. Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.

Reviews

[Chef Emstar]

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!