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Pad Thai -
Pad Thai is the ultimate street food. Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. It should be reddish and brownish in color. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.

Servings:
2-3
Prep Time:
 40 min
Total Time: 40 min
       Ingredients How to?

  • 1 egg
  • 4 teaspoons fish sauce
  • 3 cloves minced garlic
  • 1/2 teaspoon ground dried chili pepper
  • ground pepper
  • 1/2 lime
  • 1 minced shallot
  • 2 tablespoon sugar
  • 2 tablespoon tamarind
  • 1/2 package Thai rice noodles
  • 1/3 cup extra firm tofu
  • 2 tablespoon vegetable oil
  • 1/2-1/4 lb shrimp Optional
  • 1/2 banana flower Optional
  • 1-1/3 cup bean sprouts Optional
  • 1-1/2 cup Chinese chives Optional
  • 2 tablespoons peanuts Optional
  • 1 tablespoon preserved turnip Optional

Tips and Techniques: By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, under soak. You can always add more water in the pan, but you can't take it out. Shrimp can be substituted or omitted. Tamarind adds some flavor and acidity, but you can substitute white vinegar. If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark. The original Pad Thai recipe calls for crushed roasted peanuts.
 

 
  • If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. If your fresh noodles came out from the refrigerator, heat them up in the microwave first. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.
  • Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir.
  • Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar.
  • Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more).
  • Fold in the noodles and mix them all. Add the Chinese broccoli, stems first, but if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.
  • Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground chili pepper.
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