Classic PAD thai
Traditional Pad Thai is a cinch to make and comes served with tofu (rather than chicken or pork). Be sure to have all of your ingredients prepared and laid out in the order of addition to the wok. This dish cooks in just a few minutes. I suggest making a double batch of the sauce and refrigerating or freezing it for future meals. It’s THAT good! (A combination of a few recipes adapted by Shawnie Kelley)
- Serves
- 4
Directions
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For the Sauce
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Place all of the ingredients in a medium saucepan over medium heat. Cook sauce until sugar is dissolved and it thickens enough to coat your spoon. Stir regularly and scape down any sauce cooking around the edges of the pot. About 30 minutes. Refrigerate up to two weeks or freeze up to two months.
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For the Pad Thai
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In a bowl, soak the Chantaboon Noodles in very warm (not boiling) water for at least 30 minutes. Keep them nearby, as they will remain in the water until added to the wok.
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Add the oil to a wok over medium high heat. It will heat up quickly, so watch for smoking and adjust heat accordingly.
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Add the eggs to the oil. Stir constantly for 30 seconds. They should resemble wispy scrambled eggs.
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Stir in the garlic and using tongs, immediately add the rice noodles directly from the water.
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Pour the Pad Thai sauce over the noodles and use tongs to flip and coat the noodles.
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Let simmer for 2-3 minutes and add a splash of noodle water of the wok begins to look dry.
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Add 1/2 cup of green onion and 2 cups of bean sprouts. Reserve the rest for garnish.
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Toss well. Add a splash more water if the noodles seem to be sticking together.
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Serve immediately.
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Garnish with fresh bean sprouts, green onion, crushed peanuts and a squeeze of lime.
From Shawnie's class “Thai Takeout at Home” (also taught in Thai Take-out At home)
