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Tuesday, October 11, 2005

Pad thai

You can find the Thai ingredients at Kalustyan's (see link in side column) or at the grocery on Mosco Street in Chinatown, off Mott. It's the only store on the tiny street, so you can't miss it. It has alll the Thai ingredients you'll need.

From Saveur, Jan/Feb 2002, by James Oseland

Adapted from Thip Samai restaurant in Bangkok.

7 ox. dried flat rice stick noodles
3 tbsp. tamarind pulp
3 tbsp. palm sugar or light brown sugar
2 tbsp. nam pla (Thai fish sauce)
1 tbsp. rice vinegar
1 tsp. Thai chili powder
7 tbsp. vegetable oil
2 eggs, lightly beaten
3 small shallots, peeled and sliced
2 cloves garlic, peeled and chopped
6 oz. medium shrimp, peeled, with tail intact, and deveined
2 oz. smoked or fresh firm tofu, diced
2 tbsp. tiny dried shrimp
Half bunch Chinese chives or 4 scallions, green part only, cut into 2" pieces
1/4 cup chopped pickled turnips
1 1/2 cups bean sprouts
1/4 cup roasted unsalted peanuts, chopped
1 lime, quartered

1. Soak noodles in a large bowl of hot water until pliable, about 15 minutes. Drain and set aside. Dissolve tamarind pulp in 1 cup water in a small bowl, then strain through a sieve into a medium bowl, pressing on pulp with the back of a spoon to push most of it through. Discard seeds. Sir sugar, fish sauce, vinegar, and chili powder into tamarind liquid and set sauce aside.

2. Heat 1 tbsp. of the oil in a small nonstick skillet over medium-high heat. Add eggs and swirl around skillet to foum and even layer. Cook until set on one side, about 1 minute, then turn and cook on other side until set, about 20 secons more. Transfer omelette to a cutting board, thinly slice, and set aside.

3. Heat remaining 6 tbsp. oil in a wok orlarge skillet over high heat. Add shallots and garlic and stir-fry until soft, about 10 seconds. Add medium shrimp and stir-fry for 10 seconds. Add tofu, dried shrimp, chives, turnips, half the bean sprouts, half the peanuts, the noodles, the slice omelette, and the reserved sauce and stir-fry, tossing constantly, until noodles absorb most of the sauce and sauce thickens, 2-3 minutes. Garnish each serving with the remaining bean sprouts and peanuts and serve with limes.

1 comment:

Anonymous said...

Yay! I've been looking for a good pad thai recipe (although I'm violently allergic to shrimp, so mine will need to be modified)... I've also been wondering where to get certain items with which to make it... Now I have both. Thanks for the recipe and the shopping tip. I've never been to Kalustyans, but it shall be a future trip for sure.

-Colleen (who has a blogger account but can't for the life of her remember her password...oh well)