Pad Thai Variations ผัดไทยวุ้นเส้น
INGREDIENTS
Serves 2-3
The Sauce
- 35 grams palm sugar, finely chopped (about 3 tightly packed tablespoons)
- 3 Tbsp tamarind concentrate
- 1 Tbsp “Sriraja Panich” chili sauce (the original Thai version of Sriracha)
- 2 Tbsp fish sauce
- 3 Tbsp water
- 1 Tbsp shrimp tomalley (often labeled as “shrimp paste”)
Pad Thai
- 8-10 Shrimp, or as many as you’d like, peeled and deveined
- 1 small head shallot, thinly sliced, about 3 Tbsp
- 2 cloves garlic, chopped
- 1 Tbsp dried shrimp, chopped
- 1 pc pressed tofu, cut into small pieces
- ½ tsp of chili flakes, or to taste
- A scant ¼ cup of chopped sweet preserved daikon radish
- 80 grams glass noodles (a.k.a. bean threads, bean vermicelli), soaked in water for 10-15 minutes
- ¼ – ½ cup water
- 2 eggs
- 2.5 cups bean sprouts
- 1 cup garlic chives, cut into 2” pieces
- ¼ cup chopped roasted peanuts
- 1 lime
INSTRUCTIONS
Soak the rice noodles in cold water for at least 1 hour and up to overnight. The noodles should turn from translucent to completely white.
Heat 2 Tbsp of oil over high heat in a wok or a large saute pan. When the pan is very hot, add the shrimp and let cook without moving until they are halfway done. Flip and finish cooking the shrimp on the other side. Remove and set aside.
In the same pan, add another 1-2 tablespoons of oil. Add the shallots, garlic, preserved radish, pressed tofu, and chili flakes. Cook until the garlic starts to brown.
Add the noodles, ¼ cup water, the sauce, and keep stirring and tossing until the noodles have absorbed all the sauce. Check the noodles consistency once all liquid has been absorbed. If they are still too chewy, add more water, a little at a time.
When all the sauce has been absorbed, push the noodles to one side of the pan and add the eggs. Scramble the eggs gently and let the eggs set about half way. Put the noodles on top of the eggs and let the eggs set completely for another 15 seconds or so. Flip the eggs over using a spatula and break up the eggs.
Add the beansprouts, garlic chives, and half of the peanuts. Turn off the heat and toss just to mix.
Plate the noodles, top with the shrimp and sprinkle over the remaining peanuts. Serve with a piece of lime, extra bean sprouts, garlic chives, and chili flakes. Make sure you squeeze that lime over the noodles before you enjoy!
Pad Thai Variations
