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Pad Thai

for 2 portions

This tastes like the real thing you get at the restaurants. Keep a batch of sauce on hand and pad thai can become an quick stand-by supper. It pays to spend time tracking down the authentic ingredients. I'm lucky to have a choice of Asian markets near me including Super 88 in Malden and Reliable Market in Union Square.

Make the Sauce

1/2 cup tamarind pulp
1/2 cup fish sauce (nam pla)
1/2 cup palm sugar (you can substitute white or brown sugar, use only 1/3 cup)
1- 4 Thai Chiles, dry or fresh - to taste

Soften tamarind pulp in hot water to separate the pulp from the seeds; and strain. Heat tamarind with fish sauce and sugar in a small pot over a low flame until sugar is melted. Add diced chiles.

Prepare the Ingredients

3 Tbpeanut or canola oil 
4 cups softenedThin Rice Noodles
(rice sticks)		use about 1/4 of a 16 ounce package of dry noodles
soak in warm water until soft and pliable, then drain.
4 oz.Shrimp, Chicken or Combinationcut chicken in to cubes
1/2 cupPressed Tofucut into 1/2 inch cubes
2Eggslightly beaten
1/4 cuproasted, unsalted peanutsground or chopped
1 cupFlat Leaf Garlic Chives
(chinese chives)		cut into 1 inch pieces
substitute=scallions
2 cupsBeansprouts 
1 TbDried Shrimpsground or chopped fine
(optional)
2 large clovesChopped Garlicchop fine
1/2 cupOnions or Shallotsjulienne

Cooking and Assembly

  1. Heat wok over medium high heat
  2. add oil
  3. add chicken if using, cook until chicken is about half cooked
  4. add the tofu and 2 Tb of the sauce
  5. add the garlic and shallots or onions
  6. cook until tofu statrs to brown on the edges
  7. add the noodles and 1/2 cup of the sauce
  8. cook, stirring vigorously until noodles are cooked
  9. move all ingredients to the side of the wok abnd pour in the beaten egg
  10. when egg is set, toss together with noodles
  11. add shrimp, dried shrimp (if using), peanuts and sprouts
  12. keep everything moving and continue to cook adding more sauce if needed
  13. when the shrimps are done, add the garlic chives, toss and serve
  14. garnish with lime wedges and extra ground peanuts
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