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Prep Time30 minutes
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Cook Time10 minutes
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Serving4
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Pad Thai is one of Thailand’s national dishes, having been created in the 1930s by the then Prime Minister Plaek Phibunsongkram (easy for you to say!) as a show of nationalism. Traditionally, chicken is not used in this dish because that was considered more Chinese than Thai. The only challenging thing about this recipe is getting the sauce right. I posted the sauce as a separate recipe, but once you’ve got that perfect blend of sweet and sour, the stir fry is easy. This is one of the most popular and flavorful dishes in the world. You can substitute the more traditional bean sprouts for the China rose radish sprouts which I found at Dorignac’s and wanted to use. As for the noodles, rice noodles are the authentic choice, but I have also used leftover cold spaghetti noodles from the night before… and they were perfect too.
Ingredients
Pad Thai
Directions
Prepare all ingredients and have the noodles ready. If you are using Thai rice noodles, soak them in water for 30 to 45 minutes. If you are using spaghetti, cook it al dente and set aside.
Pound a couple of chicken breasts thin and slice into rectangles about an inch long. Peel the shrimp and set aside.
To clean shrimp, remove the shell and run a knife along the "back," of the shrimp, slicing it open so that you can remove the black vein running down the length of the shrimp. I usually do this under running water.
Mince the garlic. Chop the peanuts. Slice the scallions and chives. Grind the dried shrimp. Put the eggs in a small bowl and lightly beat them. Have at the ready to start cooking.
Heat canola oil over high heat in wok. Add the ground dried shrimp and saute a few seconds. Then, add the garlic and saute. Don't burn it!
Add the red onions and scallions and garlic chives. Stir fry.
Add the chicken and cook, and then set aside on a plate, or move to one side of the wok. Add the shrimp. Stir fry until about half-cooked, then move to one side of the wok.
Keep stirring and move things around in the wok.
Add the eggs and continue stirring and moving everything around in the wok.
Add the paprika.
Add the noodles.
Add the sauce.
Cook just a few minutes.
Plate: Put noodles on dish, then arrange shrimp and chicken and sauce on top of the noodles. Sprinkle with peanuts. Mound the sprouts on top and serve with lime wedges.
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