Pad Thai

Pad Thai is always a safe bet at any Thai restaurant. Each restaurant has its own version of curry dishes, and if you are like me (picky that is) then you are not easily satisfied when the dish does not meet to the standards of your fave Thai place. With Pad Thai, it is very hard to go wrong. This recipe hits the right spot when you are sick of take out but still want to eat Thai. This recipe is inspired from here .



I tweaked the recipe a bit to use the ingredients that I had in my fridge (cabbage, eggs and spring onions). You could add more veggies if you like (shredded carrots, purple cabbage, bean sprouts can be used). I used rice vermicelli noodles instead of the thick flat noodles that is commonly used.

Assemble

• 8 oz. Pad Thai rice noodles
  
• 2 eggs or tofu
  
• 8 cloves garlic, minced
• 1/2 cup of cabbage, thinly chopped
• 1/2 cup red or white onions thinly sliced
  
• 2 green onions, sliced
• 1/3 cup fresh coriander/cilantro
• 1/4 cup ground peanuts
  
• 3-4 Tbsp. oil for stir-frying

For the sauce:

• 3/4 Tbsp. tamarind paste
• 1/4 cup hot water
• 3 Tbsp. soy sauce
  
• 1/2 to 2 tsp. chili sauce (to taste) or chilly flakes
  
• 3 Tbsp. brown sugar

Method

• Bring a pot of water to boil and remove from heat. Soak noodles in hot water for 7 -10 mins. Drain and rinse with cold water. Noodles are ready when they become soft with a bite.
  
• Dissolve the tamarind sauce in warm water. Mix the rest of the ingredients for the sauce. Set aside.
  
• In the mean time, place a wok over medium heat. In 1 -2 tbsp oil, scramble the eggs and set aside.
• Set the wok on heat again. In 2 tbsp oil, fry garlic for a minute. This will be the right time to add the chilli flakes if you are using them instead of chilli sauce.
• Add the onions and stir fry till they turn translucent.
• Add the cabbage and stir fry for a minute. Add the more veggies if you are using any.
• Add 1/2 of the sauce and the noodles. Mix everything together while on the stove.
• Add more of the sauce according to taste.
• Turn off the heat. Add the green onions and ground peanuts.
• Garnish with cilantro.
  
• Serve with a lime wedge.

I was really impressed with the flavors of this simple recipe. Also found that using more peanuts holds the noodles together and gives it a great taste.

Khaw Hai Jarern Aharn! (Bon Appetit! in Thai)

Update: I just came across this link in Nupur's blog - Pim's Incredible Pad Thai. Fascinatingly detailed.