I love Pad Thai. It is one of my favorite dishes to get at
almost any restaurant. I recently got it at this little restaurant Rice and
Noodles at 3315 Court Street in Pasco. The owner treats you like family and the
food is delicious. This is my attempt to recreate restaurant quality Pad Thai
at home. You can use any kind of thin sliced meat or even shrimp or more
veggies to make this. I found all the ingredients for a pretty reasonable price
at my local Asian Market. Beware though, as you simmer the sauce, it smells
really powerful and not necessarily pleasant. But, by the end, everything comes
together to taste fabulous.
Sauce:
- · 1 cup tamarind paste
- · 1 cup palm sugar
- · 3 tbs fish sauce
- · 3 tbs shrimp paste
Simmer ingredients together on medium-low in a pot for 1
hour, stirring often.
- · ½ carton mushrooms- sliced thinly into matchstick sized pieces
- · ½ onion diced into small pieces
- · White parts of 1 bunch of green onions dices into small pieces
Sauté these ingredients in a large pan or wok over medium
heat with 1 Tbs oil till starting to brown. Remove from the pan and reserve.
Add 1 more TBS oil to the pan.
- · 2 large chicken breasts sliced thinly across the grain
- · 2 TBS corn starch
- · 2 TBS soy sauce
Mix these ingredients together in a bowl then put in the pan
over medium heat until the meat starts to brown. Add back in the cooked
veggies.
- · 1 package of thick rice noodles prepared according to directions on the box and drained
Then add in the cooked noodles and sauce and stir quickly to
mix everything together.
- · 3 eggs
Push all the mixture in the pan to the side and crack in the
three eggs. Let them start to cook then place the pasta mixture over the top.
After about a minute, start stirring. Until the egg is just cooked.
· 1 cup of chopped bean sprouts
Add in these final ingredients and stir until everything is
warm through.
Serve and top with the following.
- · ½ cup of crushed salted peanuts
- · 1 lime cut into wedges
No comments:
Post a Comment