Pad Thai contains certain ingredients that are essential to making this dish outstanding. The term Pad Thai means Thai Stir Fry. This authentic street-vendor dish contains the ideal combination of flavors like peanuts, cilantro and lime. When it comes to authentic, Pad Thai has been perfected throughout the centuries. Although the origin of Pad Thai is uncertain, cultural historians believe that it came from the Ayutthaya Kingdom (1351-1767).
The ultimate Pad Thai recipe can also be altered to fit your taste buds or diet such as vegetarian or gluten-free. If preferred, serve with a dry wine, a savory white or a light fruity red.
Ingredients
1 12 ounce package dried rice noodles
2 ½ cups bean sprouts
1 ½ cup fresh chives (chopped)
2 shallots
2 Tablespoons of daikon or preserved turnip (optional)
4 Tablespoons vegetable oil
2/3 cup extra firm tofu (1 ½ cup if serving a vegetarian dish)
½ pound shrimp or 2 boneless, skinless chicken breast halves, sliced into thin strips (optional)
4 Tablespoons raw sugar
3 tablespoons tamarind paste
3 Tablespoons fish sauce (omit if vegetarian)
1 teaspoon dried chili powder
5 cloves garlic, minced
1 teaspoon salt
Dash black pepper
3 Tablespoons coarsely ground peanuts
2 eggs
1 lime, cut into wedges
Preparation
Put rice noodles in a large bowl. Cover with room temperature water. Allow to soak for 30 to 60 minutes. Drain.
In a large bowl, whisk sugar, fish sauce and tamarind paste.
Place mixture in a saucepan and cook over medium heat until it comes to a simmer. Remove from heat and set aside.
Heat 1 tablespoon oil in a skillet or wok over medium high heat. Stir in chicken and cook 4-7 minutes or until done. Set aside.
Heat 1 tablespoon oil, minced garlic and shallots in a skillet or wok. Stir in tofu. Cook tofu until a golden brown. Add turnips (if desired).
Meanwhile, drain the noodles then add to the wok.
Stir in the tamarind mixture and chili pepper,
Stir often to keep from sticking.
Push the noodles to the side of the wok to make room for the egg.
Crack the eggs into the wok. Scramble until almost cooked. Gently fold the eggs into the noodle mixture.
Stir in shrimp, if desired
Sprinkle with salt and pepper, to taste.
Add chives, bean sprouts and peanuts.
Serve with a lime wedge.
Pair with a young red wine.
Enjoy!
