Tuesday, November 21, 2006

Pad Thai Recipe

Here's the recipe we used for our gorgeous and delicious pad thai last week.

Pad Thai with Prawns and Tofu
(adapted from New Thai Cuisine by Nathan Hyam)
serves 4

1 cup chicken stock
1/2 cup tamarind water
1/2 cup palm sugar
5 tbsp fish sauce
1 lb dried rice noodles (medium or wide)
8 tbsp peanut oil
1 pkg extra-firm tofu, diced
1 onion, diced
2 tsp (or more!) chopped garlic
prawns (as many as you like!), shelled
4 eggs, lightly beaten
2 cups mung bean sprouts
6 green onions, chopped
2 tsp sambal oelek
4 tsp lime juice
2/3 cup chopped roasted peanuts

1. Combine the stock, tamarind, sugar and fish sauce in a small saucepan and bring to a boil. Simmer until reduced to 1 1/2 cups and set aside. [This sauce can be made in advance and will keep for 2 weeks in the fridge]

2. Soak the noodles in tepid water for about 15 minutes or until just tender. Drain and set aside.

3. Heat 2 tbsp of the oil in a wok over hight heat. Add the tofu and saute until it's slightly browned. Remove and set aside.

4. Add another 2 tbsp of oil to the same wok. Add the onion and garlic and saute until onion is softened. Add prawns and cook over high heat for about 2 minutes, then move the ingredients to the edges of the wok. Pour the egg into the centre of the wok and scramble. Remove the egg-shrimp mixture.

5. Heat the remaining 4 tbsp of oil. Add the noodles and cook over high heat briefly, about 1 minute. Return the egg mixture to the pan. Add the sprouts, green onions, and tofu. Saute on high heat for 1 minute, then add the sauce and sambal. Cook until sauce is absorbed. Add the lime juice and serve immediately. Garnish wih peantus. Eat while watching skinny models try to speak spanish and kiss boys for the first time.

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