Pad Thai
200g Rice Noodles (3 to 5 mm vermicelli)
1/3 Cup Vegetable Oil
1 Chicken Breast, sliced thin on angle
1 tsp minced shallot
5 Large Shrimps, shelled, de-veined, and butterflied
3/4 Cup Pad Thai Sauce (recipe below)
2 Tbsp Oyster Sauce
1/4 Cup Tofu, cut to 1cm cubes
2 Eggs
1/2 Cup Bean Sprouts
4 Chives, cut to 2" lengths
2 Tbsp Dried Shrimps (ground into powder)
1/4 Cup Unsalted Peanuts, toasted and chopped coarsely
Garnishes: Lime wedge, chile powder, sugar
1) Soak the rice noodles in room temperature water for at least 3 hours
2) Head the oil in a wok or large pan. Add chicken and fry until cooked.
3) Add shallot and shrimps and continue to cook 1-2 minutes until pink.
4) Add the Pad Thai sauce, oyster sauce, and tofu. Let simmer a few minutes, removing the shrimps when cooked.
5) Add the noodles and cook until noodles are soft and shiny.
6) Push noodles to one side. Crack the eggs into the pan, and break the yolks. Cover with the noodles. When eggs are cooked, turn off the heat.
7) Add bean sprouts, chives, and dried shrimp Mix well.
8) Top with peanuts. Garnish plate with lime wedge, chile powder, and sugar.
Pad Thai Sauce
1/2 Cup Tamarind Paste*
1/2 Cup Water
125g Palm Sugar
2 Tbsp Fish Sauce
1) Bring tamarind paste, water, and sugar to a boil over medium heat.
2) Add fish sauce, and simmer for 2 minutes.
*To make tamarind paste, use a ratio of 1 lb seedless tamarind paste to 1 L water. Bring to a boil and simmer for 10 minutes. Put through a mesh strainer.