Dish of Pad Thai
(click to enlarge)

Pad Thai - Thai Noodles


Thailand   -   Pad Thai
Serves:
Effort:
Sched:
DoAhead:  		 3 main
**
1-1/4 hr
Prep		 This is a popular dish in Southern California's Thai restaurants, and a classic "street food" dish in Thailand. The list of ingredients may seem daunting, but it isn't really difficult to make, if you pay attention.




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Rice Noodles (1)
-- Sauce mix
Palm Sugar (2)
Fish Sauce (3)
Tamarind Pulp (4)
-- Seasonings
Shallot
Preserved Radish (5)
Tofu, Extra Firm (6)
Dried Shrimp (7)
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Garlic
Shrimp
Eggs
Garlic Chives (8)
Bean Sprouts
Lime Juice
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Oil
Oil
-- Garnish
Cilantro
Peanuts roasted (9)
-- Condiments
Cilantro
Cucumber
Lime Wedges
Chili Garlic Sauce (10)
Do Ahead
  1. Roast Peanuts (see Note-9)
Prep   -   (50 min - exclusive of shelling shrimp)
  1. Shell and de-vein fresh SHRIMP if not already done.
  2. Pour hot water over NOODLES (see Note-1) and soak just until you can wrap a noodle tightly around your finger without it breaking. For this recipe they should be just a touch under-soaked. Drain and cut to about 6 inch lengths.
  3. Crush PALM SUGAR and mix all Sauce items.
  4. Chop SHALLOT fine. Chop PRESERVED RADISH fine. Cut TOFU into 1-1/2 inch long by 1/4 x 1/4 inch sticks. Grind DRIED SHRIMP to powder. Mix all.
  5. Crush GARLIC and chop fine.
  6. Scramble EGGS medium.
  7. Cut GARLIC CHIVES into 1 inch lengths.
  8. Squeeze LIME JUICE.
  9. For Garnish: coarsely chop ROASTED PEANUTS and CILANTRO LEAVES.
  10. Set up all ingredients and arrange in the order they will be used. This will go fast, so they need to be organized. Have your table set, including the listed Condiments and extra Garnishes.
Run   -   (15 min)
  1. In a wok, heat 1T Oil and fry Garlic until it threatens to color. Stir in the Shrimp and fry stirring until nearly cooked through.
  2. Push the Shrimp up the side of the wok and pour the Eggs into the middle. Fry stirring, breaking them up as they set. When set, remove all and set aside.
  3. Add 2T Oil to the pan. Stir in Seasoning mix. and fry Stirring until aromatic.
  4. Stir in drained Rice noodles until coated with oil, about 30 seconds. Stir in Sauce mix for about 1 minute.
  5. Return Shrimp mix for about 1 minute to reheat, or until noodles are tender.
  6. Take off the heat and tumble in Garlic Chives, Bean Sprouts, and Lime Juice.
  7. Serve immediately with condiments listed. Leftovers can be reheated in a casserole in the oven at about 350°F/175°C.
NOTES:

  1. Rice Noodles:

      This weight is for dried noodles, and dried are always used in this recipe. The noodles used in the photo example were 0.03 x 0.08 inch (0.75 x 2 mm), about the smallest you'd want to use. The largest you should use are 3mm wide flat noodles. These are #374 and #365 on our Rice Noodles page.

  2. Palm Sugar:

      Available from markets serving a South or Southeast Asian community. If you don't have it, use a partially refined cane sugar, such as Turbanado.

  3. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  4. Tamarind Pulp

      This can be prepared concentrate or freshly made from block (better). For details and method see our Tamarind page.

  5. Preserved Radish:

      Usually labeled "Preserved Turnip", this is salt pickled daikon radish. It is all shriveled up but still quite crisp. It is especially included for its crunchy texture. For details see our Preserved Turnip / Daikon Radish page.

  6. Tofu - Extra Firm:

      If you can't find this you can press a block of Firm Tofu for an hour or so. For details, see our Tofu / Bean Curd page.

  7. Dried Shrimp:

      Measure is for tiny Asian dried shrimp before grinding. For details, see our Dried Shrimp page.

  8. Garlic Chives:

      [Chinese Chives]   If you don't have these, use regular chives or sliver the green part of about 3 medium Scallions. For details see our Chives page.

  9. Peanuts:

    These are best raw and roasted at home, the taste and texture is quite different from commercial. For method see our recipe Dry Roasted Peanuts.

  10. Chili Garlic Sauce

      The ubiquitous Huy Fong Chili Garlic Sauce will be fine. For details see our Huy Fong Chili Sauces.

  11. Comments:

      This dish is rarely made in Thai homes, since expert street vendors are close by - but we don't have those in California. While very popular in Thailand, food historians say this is not a traditional dish, but was invented in the 1930s or 1940s as part of a national identity program. That the name simply means "Thai Stir Fry" is a hint. Pad Thai is not always made with shrimp. Deep fried Tofu, or other Tofu forms can be used for a vegetarian version. Pork and Beef are also used. For other meats, slice very thin and add same as the Shrimp, but frying time may be a bit longer. I eat this dish with Cilantro and lots of Chili Garlic sauce.
  12. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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