Pad Thai

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This week's recipe

The Best Pad Thai Recipe

Recipe from Lanna Thai

Pad Thai can be a perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like. The ingredients listed below can be somewhat intimidating but many are optional.
2-3 Servings
½ lime
1 egg
4 teaspoons fish sauce
3 cloves garlic, minced
½teaspoonsground dried chili peper
1green onionshallot or minced
2 tablespoon sugar
2 tablespoon tamarind
½ pack Thai rice noodles
2 tablespoon vegetable oil
½ lb fresh shrimp (optional)
1/3 cuptofu (extra firm)
1-1/2 Chinese Chives-green (optional)
2 tablespoonspeanut
s 1-1/3 cup bean sprouts

Tips and substitutionimage of Pad Thai finished dish

The trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out. Shrimp can be substituted or omitted In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the gound dried chilli p Tamarind adds some flavor and acidity, but you can substitute white vinegar. The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag. Some might be brown from soy sauce, but some white ones aravailable. Pick whatever you like Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Tofu is cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long piecesSet aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.