My Favorite Pad Thai Recipes

EASY PAD THAI

Steps:

• Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
• In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.
• Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.
• In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
• Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
• Budget Byte:
• Pad thai noodles have a unique flavor and texture, but if you can't find them in your area, try substituting another flat pasta like linguine.

MY FAVORITE PAD THAI

Steps:

• 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.
• Place the pork in a bowl and add the sugar (if using chicken or beef, add the sugar to the soy sauce mix instead).
• 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.
• In another bowl, lightly beat the eggs.
• 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.
• Add the tofu and press it against the hot sides of the wok to scorch it a little. 10-20 seconds.
• 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.
• 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.
• 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.
• 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.
• Sprinkle some of the chopped peanuts onto the noodles and leave teh rest as a condiment.
• Add the coriander leaves.
• 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.
• I enjoy this with a side of cucumbers, quick pickled in mint and lime and rice vinegar.