This recipe was submitted by Mindy, who is currently our tour guide in the Pacific Rim area. Mindy says she hopes Thailand will find its way onto the list of new possible ASC tour sites, and that she is selected as the tour guide!
Pad thai has become one of the most famous of Thai foods in America, although in its native country, it is but one of many fast foods (think Thai Mickey D's). The best pad thai in Thailand is served by noodle carts, inexpensive sidewalk eateries, and small noodle shops rather than fine restaurants. In Thailand, there are as many ways to make pad thai as there are cooks.
The following is a basic traditional pad thai recipe, combining the hot, sour, sweet and salty flavors that Thai cuisine is known for.
Serves 4
Note: You can cut this recipe in half to serve two.
Ingredients
1/2 lb. thin rice noodles
3 Tbs. fish sauce, to taste
2 Tbs. sugar, to taste
4 Tbs. peanut oil
1/2 lb. fresh shrimp, shelled and deveined
4 cloves garlic, finely chopped
3 onions, thinly sliced
2-3 tsp. red chili pepper flakes
3 eggs
3 cups fresh bean sprouts
Garnish
2/3 cup chopped unsalted peanuts
1 lime, cut into small wedges
A few cilantro sprigs, stems trimmed
Soak the rice noodles in cool water for 40-50 minutes, or until the noodles are limp but still firm. While the noodles are soaking, mix the fish sauce with the sugar; stir until the sugar dissolves. Prepare the remaining ingredients.
Drain the noodles and set aside. Heat a wok over high heat until it is smoking hot. Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Sprinkle the shrimp with a little fish sauce and remove them from the wok.
Swirl in the remaining oil, except for 1 teaspoon. Wait 20 to 30 seconds, then add the garlic and stir-fry for 15 to 20 seconds. Follow with the sliced onions and cook another 15 seconds. Add the pepper flakes and heat through.
Add the noodles to the wok and toss well. Stir-fry 1 to 2 minutes. When most of the noodles have softened, push the noodles along one side of the wok. Add the remaining teaspoon of oil, crack the eggs onto the oil, and scramble lightly. When the eggs have set, cut them into small chunks and toss with the noodles.
When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts. Sprinkle with half the chopped peanuts and return the shrimp to the wok. When the vegetables are slightly wilted, transfer to a serving dish, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, and cilantro.