Pad Thai

I got this recipe a few years back from some friends who live in Thailand. If you are expecting take-out style Thai, you’ll be pleasantly surprised. Not too sweet, a little spicy, this Pad Thai is my sort of comfort food.For an extra treat, pair with a Basil Gin Swizzle and Classic Bossa Nova. This recipe cooks very fast, so have all your ingredients prepped ahead of time.

Recipe after the jump!
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1 tablespoons oil
1 clove of garlic, crushed
1/4 package firm tofu, diced
1 egg
1 1/2 tablespoons fish sauce
1 teaspoon sugar
3/4 cup warm water
2.5 oz wide rice noodles pre-soaked in warm water for 2 min.
2 tablespoons crushed peanuts
1 cup fresh small bean sprouts
2 spring onions (or equivalent of sweet onions), chopped
1 quartered lime
For topping: Crushed pepper, cilantro, chopped cucumber, sugar, sriracha, sweet pepper sauce, etc.
Place oil in skillet over medium-high heat. Add garlic and cook until fragrant. Add tofu.
Crack egg into skillet. Add fish sauce and sugar. Stir rapidly until egg becomes scrambled and tofu is mostly cooked.
Push all ingredients to back side of the skillet and hold in place with your spatula. Tilt the front of the skillet towards you so it is directly above the flame. Add water, keeping separate from the mixture in the back of the skillet. Stir in the rice noodles and cook until soft, occasionally stirring with fork or chopsticks. (Be sure to keep the skillet tilted forward at this stage – the noodles should cook separately from the other ingredients.
Once the noodles are soft add peanuts and bean sprouts and mix all ingredients together. Fry for 20 seconds and add the onions. If you like it spicy add crushed red pepper or chili powder to taste at this stage.
The liquid will be mostly soaked up at this point – once the noodles are dry, turn the heat off and squeeze lime over the dish. Top as you choose (fish sauce, chili powder, lime, vinegar, sugar, etc).
Serve.
Eat.
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