If we all suffer something in common in this country, it is the general lack of time, and our culinary culture suffers because of it. Soaking noodles for two hours before eating just generally isn't an option, and in my opinion is not even necessary. So let's talk about how to make delicious pad thai on the go.
1. Start by preparing your liquid seasonings. Mix 1 tsp palm sugar (or brown sugar), 1 tsp white sugar, 2 tsp fish sauce, 2 tsp soy sauce, 1 large tsp chili flakes, and a dab of tamarind concentrate. Mix until the sugars are dissolved and then set aside.
2. Cut a bunch of green onions into 1-inch lengths, at a diagonal angle. Set aside. Place a handful of peanuts in a plastic sandwich bag and hit them softly with the bottom of a soup can until "chopped" looking. Set aside. Cut 1/3 of a block of firm tofu into rectangle shapes and set aside. Rinse a handful of bean sprouts and set aside. Rinse some fresh cilantro and set aside. Coarsely chop two red shallots and set aside. Shred 1 tsp worth of white radish, salt, drain by squeezing, and set aside.
3. Bring a pot of hot water to a boil and place 1/2 package of pad thai rice noodles into the water, stirring and testing continually until the noodles are al dente and not soggy. This goes very quickly so DO NOT OVERCOOK. Pour the water and noodles into a colander and rinse with very cold water until noodles are cool/cold. Set aside noodles.
4. Fry two red shallots in a wok (or any onion will do), coarsely chopped with a pinch of salt in peanut oil until fragrant and beginning to color. (Here now you can fry an egg if you like but I don't like eggs so I omit them.) Add fresh shrimp and fry until pink. Add tofu and drained radish, frying briefly, then add noodles.
5. Turn up heat after adding noodles and stir fry for a minute until noodles turn color. Add liquid seasonings and combined, frying for about 30 secs to one minute -- this process flavors the noodles and gets rid of some of the excess liquid. Turn off wok burner and then combine noodles with green onions and bean sprouts. Serve, topping with peanuts, cilantro, a couple reserved green onion pieces, and squeeze lime juice over the top.
Voila, pad thai in under 20 minutes. Enjoy.
Comments
Hi< it looks so good. I am feeling hungry just looking at this. I have never tried pad thai before, even though i make thai curries. Should try this soon
Posted by: vimmisamir | December 17, 2007 08:27 AM
Heh!! yer the best..!
Posted by: Mama Bok | December 18, 2007 04:00 PM
Ooh! Thank you so much for the recipe. I made pad thai once and it seemed like such a long and complicated process.
I plan on making your version this weekend!
Yummy!
Posted by: princessgemma | December 21, 2007 06:56 AM
Oh, evil prince, this is evil... I have a big weakness for Pad Thai. First kimchi, now this, we should get married :-)
Posted by: Zlamushka | December 27, 2007 11:47 AM
Hi, Pad Thai actually uses garlic chives (Chinese chives) and not green onion (spring onion). Try that next time :)
Posted by: Chien | January 6, 2008 06:07 AM
Do you know how to make the tamerind portion of the sauce from dried or preserved tamerind pods? I have a block of tamerind that looks like whole pods that might have been briefly boiled, formed into a brick and then dried and wrapped in plastic wrap. There is a slight sheen like preserved plums/prunes have.
Posted by: Lannae Long | January 11, 2008 09:22 PM
that is fine. just mix some with warm water and you'll get a watery paste. less water, thicker paste. strain before using to remove pulp/seed/impurities.
Posted by: ak | January 30, 2008 03:33 AM