Pad Thai


I’ve begun replacing some of my older posts. The pictures are not at all good, and I like to think that my writing style has developed for the better. This is one of the first dishes that I posted, nearly two years ago.

I’m not sure where I got this recipe from – it’s handwritten on an index card. I’ve had it since my college days (oh so long ago.) It’s my favorite pad thai recipe, and I’ve tried many. I’ve swapped out all sorts of proteins – shrimp, pork, beef, tofu…and they all taste great.

The hardest part is cooking the noodles to just the right consistency. You want them to be slightly chewy, but completely cooked. They will finish cooking when you mix together the ingredients. If you overcook them, the will turn into a sticky, goopy mass. You can make the dish spicier by adding more sriracha, or throwing in some chopped Thai chiles.
Source unknown

Pad Thai

Ingredients

8 oz dried rice noodles
Sauce
1/4 c fish sauce (nam pla)
1/4 c sugar
1/4 c rice vinegar
2 Tbs hoisin sauce
Other
3/4 lb shrimp, pork, or chicken (or whatever protein you wish to use)
2 Tbs to 1/4 c vegetable oil
2 cloves minced garlic
1/2 tsp of chili sauce (sriracha)
2 eggs
4 green onions, thinly sliced
10 oz fresh bean sprouts
Garnish
3/4 c ground unsalted peanuts
1/4 c chopped cilantro
lime wedges

Instructions

  1. Soak noodles in hot water according to the package directions. Drain.
  2. Peel and de-vein shrimp; slice chicken or pork across the grain into thin strips.
  3. Mix fish sauce, sugar, vinegar, and hoisin sauce in a bowl; stir until sugar is dissolved. Set aside.
  4. Heat a wok over high heat. Add 2 Tbs of oil, garlic, and chili. Stir fry until golden. Add meat (not shrimp), and stir fry 2 minutes. Add noodles and toss lightly to coat with oil. Push noodles to one side, and add more oil if necessary. Add eggs; cook until slightly set, then break up into pieces and toss with noodles. Add shrimp, most of the bean sprouts, the green onions, and 1/4 c of peanuts. Stir fry until shrimp just turns pink - 1-2 minutes. Add sauce and toss to coat.
  5. Remove to a serving platter and top with cilantro and remaining peanuts. Garnish with bean sprouts and lime wedges. Serve immediately.
http://kokocooks.com/2010/11/pad-thai/

 

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Sweet Comments:

  1. I wanted to have this and had been trying for recipes all around. Thnx for te recipe.

  2. This looks like a great recipe… I can’t wait to try this one! 🙂

  3. Looks so delicious!

  4. This is one of my favorite dishes, but I’ve never actually made it at home. Thanks for the great recipe.

  5. Great version of pad thai! Pictures look great too! Definitely going to try this one out soon!

  6. Not sure if I overlooked it but for how many people is this dish? It looks so delicious 🙂

  7. Audrey, I would say it serves between 4-6 people generously.

  8. thank you 🙂

  9. This recipe was so easy to make and it was probably one of the best Pad Thai dishes I’ve ever eaten. If you are a Thai fan, you should try it out! Thanks for the recipe. I will definitely be making it again!

  10. was excellent!! first pad thai ever and I am very pleased!, a bit too many noodles but I just put what was in the package. I also made a peanut sauce that I wanted to fry the chicken in but I forgot, so I just added it in after. Tasted verrrrryyyy good with the green onions on top and alot of cilantro and lime!

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