Pad Thai is the ultimate Thai dish and my personal favourite. Now you can make this Khoasan classic at home and relive the memories of drunken noodle binges at 5 am.
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| 3 | cloves | garlic, minced | |
| 1/2 | teaspoon | ground dried chili pepper | |
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| ground pepper | |
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| shallot, minced | |
| 2 | tablespoon | sugar | |
| 2 | tablespoon | tamarind paste | |
| 1/2 | package | Thai rice noodles | |
| 2 | tablespoon | vegetable oil | |
| 1/2-1/4 | lb | shrimp |
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| 2 | tablespoons | peanuts |
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| 1-1/3 | cup | bean sprouts |
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- Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes.
- Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
- Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok.
- Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown.
- The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
- Add tamarind, sugar, fish sauce, and chili pepper. Stir.
- The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.
- Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked.
- Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
- Pour onto the serving plate and sprinkle with peanuts.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce should accompany the dish so as it cn be flavoured to personal taste.
