Mar/Apr
2012

Recipe: Pad Thai

Written by Margo Stitch
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0034Courtesy of the Asian Food Store (Rochester)

    5 oz. rice stick noodle
        (soak in warm water for 15-20 minutes)
    Oil as needed
    1 Tbsp. each minced shallot and chopped garlic
    2-3 Tbsp. fish sauce
    2-3 Tbsp. sugar
    2 Tbsp. tamarind juice or vinegar
    1/4 lb. shrimp or chicken
    2 eggs
    1 cup fresh bean sprouts
    2 green onions, chopped 1/3 inch long
    1 tsp. red chili powder, or to taste
    1/2 cup roasted peanuts
    Fresh lime

Over medium-high heat, fry shallot and garlic in a bit of oil until fragrant. Add noodles; stir until noodle is tender. Season with fish sauce, sugar and tamarind juice. Mix thoroughly then push aside in wok or skillet. Add oil and shrimp; saute until done. Break the eggs in; stir until cooked through. Toss again with noodle. Add in bean sprout and green onions. Stir until all is done. Top with roasted peanuts, red chilies powder, fresh vegetable and slice of limes. Serves 2.

Note: This is a basic Pad Thai. You can adjust your own pad Thai sauce by adding soy or oyster sauce.
Editor’s note: This dish reminded me of the pungency of fish sauce. If you find this too sharp, consider tossing in a bit of brown sugar or several squeezes of lime juice to temper the fishiness.