Recipe by Ms B.
This is an adopted recipe that I have not yet had time to prepare. The original poster's comments are as follows: "This is my favorite version of Pad Thai. It's a wonderful mix of flavors - the sweetness is nicely contrasted with the tartness of the limes and red chilis. You can use chicken, pork, shrimp or a combination of all three. This is a meal in itself - It's really great with Thai iced tea! From "Thai Home Cooking" by Kamomal Pootaraska -- NOTE: I replaced the original version of Thai Noodles (Pad Thai) (when I adopted it in February 2005) with this authentic version that I have used time and time again with great success. It tastes just like the Pad Thai I have enjoyed in authentic Thai restaurants."
Top Review by Teresa in CO
Fantastic! I had no idea it was so easy to make restaurant-quality pad thai at home. I used chicken and shrimp but will maybe try tofu next time. I also added 4 T instead of 6 T of sugar, per someone else's suggestion, but I thought it needed that little extra sweetness- my fault! I also agree you don't need to add all the oil- I just added oil as I went and didn't use the whole amount. Will definitely make again!
- 8 ounces Thai rice noodles, 1/8
- 4 tablespoons fish sauce
- 6 tablespoons white vinegar
- 1 tablespoon tomato paste
- 6 tablespoons sugar
- 4 green onions
- 1 cup dry-roasted unsalted peanuts, Coarsely Ground
- 1⁄2 cup vegetable oil
- 2 garlic cloves, minced
- 1⁄2 lb skinless chicken breasts, cut in small pieces (or 1/2 lb of a combination of 2 or all 3) or 1⁄2 lb pork, cut in chunks (or 1/2 lb of a combination of 2 or all 3) or 1⁄2 lb raw shrimp (or 1/2 lb of a combination of 2 or all 3)
- bean sprouts
- 2 tablespoons crushed red pepper flakes
- 2 limes, cut into wedges
Directions See How It's Made
- Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
- (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
- Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
- Slice the scallions on the diagonal 1/4 inch thick, set aside.
- Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
- Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
- Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
- Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.