A Cooking Adventure
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This recipe is taken from
the Thai Kitchen at Import Foods with their permission.
You can find all the ingredients both prepared and fresh at
their website at
Pad Thai is often called the signature
dish of Thai cuisine. There are several regional variations,
indeed it has been said that Thailand has not only a
different curry for every day of the year, but also a
different pad Thai for every cook in Thailand! This is our
variation. We're sure you'll like the recipe below, however
for a very simple, fast,
easy-to-prepare Pad Thai, please click here for an
This recipe requires 1 cup of dry roasted, unsalted peanuts.
For best preparation, coarsely break them up in a
mortar and pestle.
Chantaboon rice noodles. These should be soaked at room
temperature for an hour or more depending on how soft you
prefer the noodles. It may take some experimentation to
determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots (or small red or purple
½ fresh cooked shrimp
¼ cup regular sugar (or crushed
but it doesn't make much difference).
tamarind concentrate mixed with 5 teaspoons water (this
makes tamarind juice)
1 medium egg, beaten
¼ cup chopped chives
½ cup roasted peanuts, coarsely
1 cup bean sprouts
½ cup tofu that has been diced
(½" cubes), marinated in
dark sweet soy.
"Firm" tofu works best.
Heat a little cooking oil in a
add the garlic and shallots, and briefly stir fry until they
just shows signs of changing color. At this point one
option is to add chicken meat and cook a bit longer, if you
prefer chicken pad Thai. Add the remaining ingredients
except the egg and the bean sprouts, and stir fry until the
noodles soften (about 5 minutes). As you stir the
noodles, periodically throw in 1-2 tablespoons of water, and
after 2-3 minutes add 1 tablespoon of rinsed,
(optional). Continuing to stir with one hand, slowly
"drizzle" in the beaten egg to form a fine ribbon of cooked
egg (if you don't feel confident with this make an egg crepe
separately, and then roll it up and slice it into quarter
inch wide pieces, which you add to the mix at this point).
At this point, a very tasty but optional addition is a small
dried shrimps. Add the bean sprouts and cook for
no more than another 30 seconds. Remove from the pan
to a serving platter.
Mix a tablespoon of lime juice with a tablespoon of tamarind
juice and a tablespoon of fish sauce, and use this to
marinade half a cup of uncooked bean sprouts, half a cup of
chopped chives, and half a cup of very coarsely ground
roasted peanuts. Sprinkle this mixture on the cooked
pad Thai. Cut several limes into segments and also
slice up some cucumber into rounds then halve the rounds.
Put the lime segments and cuke segments around the serving