Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand also!
INGREDIENTS:
- 80 grs pad thai rice noodles.
- 1-2 cloves garlic, finely chopped.
- 1 tsp chopped shallots
- 1 tbsp salted radish
- 1 tsp dried shrimp
- 5-6 cooked shrimp
- 1/4 cup fish sauce
- 1/4 cup regular sugar.
- 2 tbsp tamarind concentrate mixed with 3 tsp water (this makes tamarind juice)
- 1 medium egg, beaten
- 1 tbsp chopped chives 1" length
- 1 tbsp roasted peanuts, coarsely broken up.
- 1/2 cup bean sprouts
- 1 tbsp tofu that has been diced (1/2" cubes),
- Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color.
- At this point one option is to add shrimps and cook a bit.
- Add the remaining ingredients except the egg, and stir fry until the noodles soften (about 3 minutes).
- As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish.
- Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point).
- At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds.
- Remove from the pan to a serving platter.
- Aside with fresh bean sprouts, lemon pieces, fresh chives, roasted peanuts, Thai chili powder and sugar.
