Pad Thai
Pad Thai is hands-down my favorite Asian dish, and has been for years. I don’t remember who first introduced me to Thai food, but I owe that person a debt of gratitude. The one problem with this favoritism has been the fact that until recently, if I wanted Pad Thai, I had to go out to get it.
Eventually, I determined to learn how to make it myself. I made a couple of attempts before I achieved a result that seemed to me to have the right flavor and texture.
The process of making Pad Thai reminds me of the process for making traditional ratatouille – put one bunch of ingredients into the pot, then take them out of the pot, put a second set of ingredients into the pot, add the first set back in, and so on – a series of cooking steps in a precise order that results in a deep melding of flavors that can’t be achieved any other way. There are, quite simply, no shortcuts – at least none that pay off in taste.
This recipe can be made mild (without the chiles) or hot; if you want more heat, seed and chop a fresh hot chile or jalapeno (or two) very finely and add a bit at a time until you get the spiciness you want.
Pad Thai
6 ounces rick stick noodles
8 ounces shrimp, firm tofu, or chicken breast, cut into pieces
2 teaspoons toasted sesame oil
3 tablespoons fish sauce
3 tablespoons soy sauce
juice of 1/2 lime
1/4 cup honey
peanut oil for sauteeing
3 eggs, well beaten
3-4 scallions (baby green onions), chopped
1 clove garlic, minced
1-2 fresh hot chiles or jalapenos, seeded and chopped (optional)
3/4 cup fresh bean sprouts
1/3 cup peanuts, chopped
1/3 cup fresh basil, stems removed, cut into chiffonade
1/3 cup fresh cilantro, stems removed, chopped
fresh lime wedges for garnish
Place rice noodles in a bowl and cover with boiling water; let rest until tender, then drain.
Meanwhile, toss the protein of your choice with toasted sesame oil and set aside to marinate 15-20 minutes.
In a bowl, stir together the fish sauce, soy sauce, lime juice, and honey. Set aside.
In a large saute pan, stir-fry the protein in 1 tablespoon peanut oil until fully cooked/browned. Remove from pan and set aside.
In the same pan, scramble the eggs in a little peanut oil. Remove from pan and set aside.
In the same pan, saute the scallions, garlic, and chiles (as desired) until tender and aromatic. Add the protein, noodles, sauce mixture, and eggs. Cook, stirring constantly, over medium-low heat until heated through and fully combined. Remove from heat and add the bean sprouts, peanuts, basil, and cilantro. Serve in wide, shallow bowls with a lime wedge on the side.
