My Favorite Pad Thai

READY IN: 40mins
Recipe by Abi Fae

This is from Hot Sour Salty Sweet, my favorite cookbook :) It's a culinary journey cookbook, which are the best reads!! The trick to wok cooking is to prep everything in little bowls so that you can quickly and easily add ingredients without trouble. This looks like a harder recipe than it actually is. All the effort is in the prep and then it's just tossing things into the wok til it seems done :)

Top Review by Jostlori

This recipe was quick and easy! I too used grated palm sugar - a regular staple here in Costa Rica. I used half chicken breast and half shelf-stable tofu. Yum! To finish the dish, I used homegrown basil and vietnamese cilantro. It really brightened up the dish and made all the flavors pop. Like other reviewers, I recommend making double the sauce so it's not a sticky mess. Thank you, Abi Fae!

Ingredients Nutrition

  • 2 ounces pork, boneless, thinly sliced and 1 . 5 inches long
  • 1 teaspoon sugar
  • 1 tablespoon tamarind pulp, dissolved in 2-3 T warm water
  • 1 tablespoon soy sauce
  • 1 tablespoon Thai fish sauce
  • 3 eggs, large
  • 3 tablespoons peanut oil
  • 2 -3 garlic cloves, minced
  • 3 ounces tofu, cut into narrow strips
  • 12 lb vermicelli rice noodles, soaked in warm water 20 min and drained
  • 12 lb bean sprouts, rinsed and drained
  • 3 scallions, cut into 1 . 5 inch lengths
  • 1 tablespoon dried shrimp
  • 1 cup dry roasted peanuts
  • 2 -4 tablespoons coriander leaves (optional)

Directions

  1. Set out condiments: chile-vinegar sauce recipe#425009, 1/2 cucumber - sliced, lettuce leaves, 1 lime cut into wedges, salted radish (just dice radish and lightly sprinkle with salt), a small bowl of sugar, and a small bowl of cayenne pepper.
  2. Place the pork in a bowl and add the sugar (if using chicken or beef, add the sugar to the soy sauce mix instead).
  3. In a small bowl, mix the tamarind (feel free to strain it if you don't like the chunks. I like the pieces in it though), soy sauce, and fish sauce.
  4. In another bowl, lightly beat the eggs.
  5. Place all the bowls within reach. Place a large wok over high heat. Add about 1 1/2 T of the oil. Once hot, add the garlic and fry until the color changes (about 15 seconds). Toss in the pork and fry until it has all changed color. About 1 minute if it is cut thin.
  6. Add the tofu and press it against the hot sides of the wok to scorch it a little. 10-20 seconds.
  7. Pour in the egg mixture and let it cook until it starts to set (about a minute). Break up the egg with your spatula and set it all onto a plate and set it aside.
  8. Add the other 1 1/2 T oil to the wok and toss in the drained noodles and stir fry, pressing them against the side of the wok to slightly sear them. After about a minute they soften quite a bit.
  9. Move the noodles to the side of the wok and toss in most of the bean sprouts (leave some as garnish) and scallions. Stir fry until heated (about 20 seconds) but not wilted. Add the dried shrimp and salted radish (optional). Add the soy sauce mixture.
  10. Stir for about another half minute and then add the meat-egg mixture back inches Once it is gently mixed, turn it onto a platter or individual plates.
  11. Sprinkle some of the chopped peanuts onto the noodles and leave teh rest as a condiment.
  12. Add the coriander leaves.
  13. Everyone makes little portions with the various condiments. You can wrap bits in the lettuce leaves or just eat it from your plate. It's fun to play with the condiments as they change the flavor so much.
  14. I enjoy this with a side of cucumbers, quick pickled in mint and lime and rice vinegar.

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