Ingredients
鈥 8oz Asian noodles, cooked al dente according to instructions (I used a Chinese egg noodle, but Thai rice noodles would also work)
鈥?-6 dried shitake, soaked in warm water for 10 minutes then chopped
鈥wo eggs
鈥?-4 T vegetable oil
鈥?/4 C fish sauce
鈥?/4 C black soy sauce (or soy sauce with a touch of molasses)
鈥?/4 C golden mountain sauce (could substitute soy sauce, but just wouldn't be the same)
鈥enerous pinch of sugar
鈥? shallots, finely chopped
鈥?-6 cloves garlic, minced
鈥hai chiles to taste, finely chopped (this should be fairly spicy. Serranos could be substituted in place of Thai chiles)
鈥arge handful of basil, roughly chopped (try to find Thai basil, has more of an anise note that works well here)
Directions
1.Heat the oil in a wok, saute the shallot, garlic, and chiles; push those up the sides and stir fry / scramble the eggs. Toss in the mushrooms and noodles, and stir fry briefly before adding the sauces. Stir fry for another couple of minutes tossing thoroughly. The basil leaves should be added at the last minute.
2.This is one of those recipes that can easily be modified, adding bean sprouts at the end of cooking, fried tofu after the eggs (or unfried tofu before the eggs), and just about any veggie you might want. Adding in ground pork or chicken before the eggs would also be traditional (the eggs could also be omitted if you added meat or tofu, but I like them in it). Just make sure you remember the mushrooms (or use a mushroom soy sauce), as they're an integral note to the flavor.
Easy %26amp; Authentic Pad Thai Noodles (with Shrimp)
Ingredients:
SERVES 2
8 oz. Thai rice noodles (linguini width), or enough for 2 people
1-2 cups raw or cooked shrimp, shells removed
1 shallot (OR 1/4 cup purple onion), finely chopped
4 cloves garlic, minced
1-2 fresh red chilies, finely sliced
1 egg
2-3 cups bean sprouts
1/8 tsp. ground white pepper (OR substitute black pepper)
3 green onions, sliced finely
1/2 cup fresh coriander/cilantro
1/4 cup dry roasted peanuts, ground or chopped
2-3 Tbsp. oil for stir-frying
3 Tbsp. chicken stock
wedges of lime for serving
PAD THAI SAUCE: (*If making more than 8 oz. noodles, see tip below)
3/4 Tbsp. tamarind paste (available at Asian/Indian food stores)
1/4 cup hot water
2+1/2 Tbsp. fish sauce (available in tall bottles at Asian food stores)
1-3 tsp. chili sauce (to taste), OR 1/2 to 1 tsp. dried crushed chili
3 Tbsp. brown sugar
Preparation:
Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak (do not boil) the noodles until soft enough to eat, but still firm and a little "crunchy". Drain and rinse the noodles thoroughly with cold water. Set aside.
In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other sauce ingredients, stirring well. (Add as much or as little chili sauce as you prefer, but don't skimp on the sugar - it is needed to balance out the sourness of the tamarind.) Set aside.
Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil, then add the shallots, garlic, and chili. Stir-fry 1 minute.
Add the shrimp plus 2-3 Tbsp. chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump. (Note:If using cooked shrimp, only stir-fry 1 minute.)
Push ingredients aside, making room in the center of your wok/pan. Add another 1 Tbsp. oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).
Add the drained noodles and drizzle over the pad thai sauce. Use 2 utensils and a gentle "tossing" motion to stir-fry everything together (like tossing a salad). Keep the heat between medium and medium-high - you want your pan hot enough to cook the noodles, but not so hot that the bottom of your pan burns.
Stir-fry 4-6 minutes, or until noodles are chewy-delicious and a little bit sticky.
Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually add another 1-2 Tbsp., but I like mine a little salty).
Sprinkle over the green onion, coriander, and peanuts, and garnish with lime wedges (these should be squeezed over before eating). Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY!
Tip: When making more than 8 oz. of noodles, I usually double the Pad Thai Sauce recipe (or triple it for 4+ people). Then I keep drizzling it over the noodles as I stir-fry them until I'm happy with the taste (I also add extra fish sauce). Any leftover pad thai sauce can be stored in a jar in the refrigerator for up to 1 month.Any good recipes for Thai Food?
Drunken Noodles is one of my favorite Thai dishes - spicy, noodley and used in Thailand as a tried and true hangover cure, said to sweat it right out of you!
I have never made it myself because, lets face it, Thai cooking is difficult and uses unusual ingredients but I found this and it looks great:
http://visualrecipes.com/recipe-details/鈥?/a>Any good recipes for Thai Food?
Go to Importfoods.com..its a thai website with all sorts of wonderful things: recipes, seasonings, fresh thai veggies and fruits, videos of food making...its great and the prices are very reasonable...things are shipped quickly and the recipes I have tried are easy enough to make...
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