Pad Thai Home Style KTK

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classic Thai noodle and shrimp dish

Preparation time: 1 hour
Cooking time: 20 mina

Difficulty: Medium - some experience needed
Serves: 2


1/2 lb dried rice stick noodles; 1/8 - 1/4 in wide
olive oil; as needed
3 cloves garlic; coarsely chopped
16 shrimp; peeled, deveined
2 egg; lightly beaten
2 tablespoon fish sauce
2 teaspoon sugar
1/4 cup unsalted peanuts; coarsely chopped
1 1/2 cup bean sprouts
4 green onions; sliced 1 inch lengths
1 lime; quartered lengthwise
2 jalapeno peppers; seeded, minced
4 shiitake; sliced into thin strips
1/2 cup cherry tomatoes; sliced in half
1 bunch coriander leaves; chopped
10 green beans; sliced into 1 inch length


This recipe makes a pad thai better than you get in many Thai restaurants.

PadThai is a noodle dish almost everyone seems to like. A tangle of slender
rice noodles is sauteed with garlic, shallots, and an orchestra of sweet,
sour, and salty ingredients that play a piquant symphony of Thai flavors. A
handful of fresh bean sprouts provides a cooling contrast to the hot,
seasoned noodles, and circles of lime invite you to bring sourness to
center stage as you begin to eat. Traditional ingredients are salty dried
shrimp; crispy pieces of fried, pressed bean curd; sweet-sour nuggets of
pickled white radish; chopped peanuts; flat, green garlic chives; and a
balanced chorus -- sweet, sour, salty, hot -- of palm sugar, tamarind,
vinegar, lime, brown bean sauce, andcrushed dried red chilies. Thai cooks
blithely tinker with the classic formula to create signature versions, and
you can, too. Siriluk Williams, owner of Sukothai Restaurantin Ft.
Lauderdale, Florida, gave me her recipe for home-style paht Thai. I love
its accessible ingredients, simple steps, and delicious results.

Soak rice noodles in warm water to cover for 20-40 minutes. Meanwhile,
prepare all the remaining ingredients and place them next to the stove,
along with a small serving platter. Reserve out, for the garnish, all the
tomatoes, a few of the green bean and pepper pieces, and a small handful of
bean sprouts and coriander leaves.

When the noodles are very limp and white, drain well. Set these by the
stove as well. Heat a wok or large, deep skillet over medium-high heat. Add
1 tablespoon of the oil and swirl to coat the surface. When the oil is
very hot, drop apiece of the garlic into the pan. If it sizzles
immediately, the oil is ready. Add the garlic and toss until starting to
soften, about 30 seconds. Add the shrimp and toss until they turn pink and
are opaque, about 1 minute for 'small' shrimp. Remove garlic and shrimp
from the pan and set aside. Stir fry one at a time the shitake,the green
beans and jalapeno peppers, remove each and set aside. Add the egg to the
pan and tilt the pan to spread it into a thin sheet. As soon as it begins
to set and is opaque, scramble it to break it into small lumps. Remove from
the pan and set aside with the shrimp.

Add another 1 tablespoon oil, heat for 30 seconds, and add the softened
noodles. Using a spatula, spread and pull the noodles into a thin layer
covering the surface of the pan. Then scrape them into a clump again and
gently turn them over. Hook loops of noodles with the edge of the spatula
and pull them up the sides, spreading them out into a layer again. Repeat
this process several times as the stiff, white noodles soften. The noodles
will have a tendency to clump together which must be prevented. An easy way
to do this is to use tongs to grab clumps of noodles as they form and
shake them loose as you distribute them across the sides of the wok. Add
the fish sauce and turn the noodles using spatula and tongs so they are
evenly seasoned. Add the sugar and peanuts, turning and loosening the
noodles a few more times. Add the bean sprouts, along with the green
onions. shiitake, coriander, jalapenos and shrimp-egg mixture. Cook for 2
minutes, turning and loosening often. Transfer the noodles to the serving
platter and squeeze the juice of 2-3 lime wedges over the top. Garnish with
reserved bean sprouts, tomatoes, coriander, green beans, jalapenos and
lime wedges and serve at once. Serve with fish sauce and Siracha hot sauce
on the side. Serves 2 as a main course. NOTE: A 16 inch wok will barely
accomodate this recipe as written. For four servings, cook in two batches
or use a 20 inch wok.

Ref:: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2,
Modifed and adapted by KTK

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