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.
- Soak noodles in hot water according to the package directions. Drain.
- Peel and de-vein shrimp; slice chicken or pork across the grain into thin strips.
- Mix fish sauce, sugar, vinegar, and hoisin sauce in a bowl; stir until sugar is dissolved. Set aside.
- 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.
- Remove to a serving platter and top with cilantro and remaining peanuts. Garnish with bean sprouts and lime wedges. Serve immediately.