Pad Thai ▶
This is a classic Thai noodle dish with shrimp, dried shrimp, shredded chicken, sweet turnip, and peanuts cooked with tamarind juice and Thai fish sauce. Ingredients are given for one serving because each serving is made singularly so that the ingredients cook properly in the wok. Remember to double, triple, or “times X” the ingredients for as many serving as you’ll make when shopping.
Ingredients
- Prawns or Large Shrimp - 3
- Dried Shrimp - 1 tablespoon
- Chicken - 1 tablespoon, shredded, uncooked
- Corn Oil - 2 tablespoons
- Garlic - 1 teaspoon, finely chopped
- Egg - 1
- Thin Rice Noodles - 1-1/2 cups, fresh (if using dried noodles, soak first to soften)
- Chicken Stock - 1 cup
- Dry Sherry - 1/2 cup
- Paprika - 1 teaspoon
- Tofu - 1/2 tablespoon, shredded
- Corn Oil - 1/2 tablespoon
- Turnip - 1 tablespoon, finely shredded
- Tamarind Juice - 1 tablespoon
- Rice Vinegar - 1/2 teaspoon
- Thai Fish Sauce - 2 teaspoons
- Sugar - 2 teaspoons
- Bean sprouts - 1/2 cup
- Chives - 1/2 cup, chopped
- Cilantro Leaves - 2 fresh
- Thin Lime Wedges - 1
- Peanuts - 1 teaspoon, ground
Instructions
In a large wok over medium-high heat, heat the corn oil and stir-fry the shrimp, dried shrimp, chicken, and chopped garlic until the ingredients are seared and cooked through, 1 – 2 minutes. Push to the far side of the wok. Break the egg in the middle of the wok and spread as if cooking an omelet. As soon as the egg is set, scoop the cooked ingredients on the egg. Add the noodles, chicken stock, sherry, and paprika to the mixture and stir-fry quickly. Add the remaining ingredients and stir-fry another 1 to 2 minutes until thoroughly heated. Transfer to a serving bowl and garnish with chives, bean sprouts, lime, and peanuts.
