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My Pad Thai

List of Ingredients




I love Pad Thai. After years of fiddling with assorted recipes, I think we’ve finally found the one we like best.

1 package Oriental noodles—I’ve used them all and they all work. In a pinch, so does our thin spaghetti. Ramen won’t work here, but Japanese somen will.
Shrimp, to taste—I use about 1/2 pound
Dried shrimp (optional, I suppose), soaked in hot water for 5 minutes, minced fine (@ 1/4 cup)
1 chicken breast, julienned
1 onion, diced
1 teaspoon minced garlic
1/2 cup peanuts (or more), chopped
3-5 eggs, slightly beaten
1-2 cups bean sprouts (1 can will do)
1-2 cups cabbage (opt.)
1 cup frozen green peas (opt.)
1 carrot, cut in thin matchsticks (opt.)
1 bunch green onions, sliced thin

Sauce:
1 1/2 tablespoons tamarind concentrate, dissolved in 1/4 cup hot water
1/3 cup soy sauce (I use a combination of light and dark thick)
1/3 cup brown sugar
1-2 tablespoons catsup
1/3 cup orange juice
1/2 teaspoon crushed dried chiles
3 tablespoons fish sauce
1 tablespoon Chinese chile sauce (may be with garlic)
Lime or lemon juice, to taste

Note: All ingredients may be found in a grocery store with a good Oriental section or in a Chinese grocery store. The chile sauce is such a versatile condiment that it should be readily available. Unfortunately, it’s the hardest to find in an American grocery.



Recipe



In a small bowl, combine sauce ingredients. Mix well.
Set aside.

In large skillet (or wok) with lid, bring 1 quart water to a boil. Follow package directions for cooking noodles or cook about 3 minutes in the skillet. Drain and set aside.

Dry skillet with paper towel and return to heat. Add a small amount of oil. Add beaten eggs. Cook, without stirring, until set. Slide out on a large plate, return to pan and cook other side until well-set. Remove from pan. Set aside. Julienne.

Stir-fry onions and garlic. Add shrimp, dried shrimp and chicken. Stir-fry until chicken looks cooked and fresh shrimp turns pink.

Stir-fry any of the optional vegetables until crunchy-tender.

Return noodles and cooked egg to pan. Mix well. Pour sauce on top. Sprinkle peanuts and green onions on top. Serve.

This is really good with Thai baked chicken. Use a cut-up fryer. Rinse and pat dry. Place in Pam-sprayed baking dish. Pour about 1 cup Thai sweet chile sauce on top. Bake at 350 @ 1 hour.

Warning: This is spicy. For the weak of heart, use half the recommended portions of chile sauce and dried chiles.