The Farmer Family Cookbook

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Ingredients

• .50.166666666667 lime
• 10.333333333333 egg
• 31 cloves garlic, minced
• 10.333333333333 shallot, minced
• 41.33333333333 tsp fish sauce
• 31 tbsp sugar
• 20.666666666667 tbsp tamarind liquid
• .50.166666666667 tsp ground dried chili pepper
• .50.166666666667 package Thai rice noodles
• 31 tbsp vegetable oil
• .50.166666666667 tsp ground pepper
• .50.166666666667 lb chicken or shrimp
• .50.166666666667 cup tofu, firm or extra firm
• 10.333333333333 cup chinese chives or green onion
• 31 tbsp roasted peanuts, crushed
• 20.666666666667 tbsp sweet radish, chopped
• 20.666666666667 cups bean sprouts

Steps

1. Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor (not red and oily). The ingredients listed in this recipe can be somewhat intimidating. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
2. Soak the dry noodles for 10-15 minutes in lukewarm water while preparing the other ingredients.
3. Julienne tofu and cut tofu into 1-inch long matchsticks.
4. Cut up chinese chives or green onion into 1-1/2 inch long pieces.
5. Rinse the bean sprouts.
6. Mince shallot and garlic together.
7. Heat wok or a big pot on high heat and pour 2 tbsp vegetable oil in. Add chicken or shrimp and stir-fry until done. Remove from the wok.
8. Add shallot, garlic and tofu and stir-fry until they start to brown.
9. The noodles should be flexible, but not expanded. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
10. Add tamarind liquid, sugar, fish sauce, chili pepper, ground pepper and sweet radish. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the pot at this point. Turn up the heat, if that is the case.
11. Make room for the egg by pushing all noodles to the side of the wok. Add 1 tbsp vegetable oil, wait 1 minute, then crack the egg onto the oil and scramble it until it is almost cooked. Fold the egg into the noodles.
12. Add cooked chicken or shrimp and stir.
13. Add chives or green onion, stir.
14. Add bean sprouts and stir a few more times, but not to overcook. Remove from heat. Sprouts should be crispy, and the noodles should be soft.
15. Pour onto the serving plate and sprinkle with crushed peanuts. Serve hot with a wedge of lime on the side and raw bean sprouts on top.
16. As always, you can add sugar, chili pepper, fish sauce or lime to suit your personal taste.
17. By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, under-soak. You can always add more water in the pan, but you can't take it out.