MANGE TON PAD THAI - Recipe
Hello, Thai food lovers
Happy new year, 2022 is already fabulous! I am delighted to be alive and share my love and passion for Thai cooking with you guys. And the first blog post of 2022 is my Pad Thai Recipe.
If you follow the instruction correctly, you will make the best Pad Thai every time.
(Grandmother’s recipe from Surat Thani, Thailand)
INGREDIENTS:
5mm rice noodles 1 lemon
2 lime
1 green onion
1 carrot
1 tablespoon of vegetable oil 1 or 2 eggs
GARNISH:
Diagonally sliced cucumber (about 6-8 slices) Sliced tomato (about 6-8 slices)
Quarter lime
Fresh cilantro, roughly chopped
Pinch of paprika
1 tablespoon of fish sauce
1 tablespoon of oyster sauce 1 tablespoon of palm sugar 1 cup bean sprouts
1/3 cup of peanuts
2 chicken breasts
Thinly sliced red chili (to sprinkle over top of the finished dish)
*OPTIONAL INGREDIENTS*
8 ounces of shrimp (deshelled and deveined) Firm tofu, cut into cubes
1 tsp curry powder
1 small red chili, thinly sliced
INSTRUCTIONS:
Wash and dry all the produce. Soak the rice noodles in a bowl of room temperature water for about 40 minutes until softened. Prepare the lemon/lime juice by cutting the lemon and one of the limes in half and squeezing the liquid into the same bowl. Cut the second lime into quarters to garnish on the finished plate.
2. Thinly slice the green onion and the carrot on a diagonal. Further cut the carrot slices into matchsticks.
3. Dry the chicken with a paper towel. Cut the chicken in half lengthwise and then thinly slice. (If adding shrimp, rinse under cool water for about 5 minutes, dry with a paper towel, deshell, and devein. If adding tofu, drain and cut the desired amount into cubes)
4. Crush the peanuts with the bottom of a smaller bowl or a flat bottomed cup in a large bowl.
5. Add 1 tbsp of oil to a large pan and heat on high until hot. Add the chicken to the pan, crack an egg into the pan, and mix to coat the chicken. Cook for 4-5 minutes, occasionally stirring until chicken is cooked through.
*OPTIONAL* Add 1 tsp of curry powder and 1 sliced chili to taste.
6. Add 4 tbsp of the lemon/lime juice, a pinch of paprika, and 1 tbsp each of the fish sauce, oyster sauce, and palm sugar. Mix to combine and continue cooking for 1 minute. (If making this dish with shrimp or tofu, add the shrimp now and cook until they are bright pink and cooked. Remove the shrimp from the pan and set aside to avoid overcooking)
Meanwhile, drain the noodles until all the water is gone. Add noodle and chicken to the wok and stir them with egg.
7. Add a handful of crushed peanuts. Taste to see if you need to “master” the flavor (by “mastering” the flavor, you can perfect the taste of the dish by adding more of the ingredients if needed until the desired flavor has met).
8. Add a handful of bean sprouts, green onion, and carrots. Cook a bit longer, about 30 seconds, to combine the flavors. Remove pan from heat.