Recipe: Do they serve Phad Thai in their Thai Pads?

Whoever loves good food has a way of making it gravitate toward their kitchen. – Angelo Pellegrini

Photo: jay galvin, Flickr ccl

Have you ever had a craving at home for Phad Thai, that amazing peanut-y pile of noodles that is such a staple of Thai restaurants? Well look no further for the solution. It’s extremely easy to make, and not too expensive if you have an “interesting” pantry. Like most Asian cooking, the devil is in the preparation. Prep for what seems like hours, and it’s ready in five minutes.

Tamarind. Photo: BBC World Service
Bangladesh Boat, Flickr ccl

You don’t actually chop for hours, just minutes. Finding the ingredients isn’t that difficult either. So what are you waiting for? I’m posting this recipe as much for me as for you. It’s an exceptional recipe for Phad Thai, and I always have trouble locating it because it’s from a cookbook I don’t often use. In my opinion this recipe outshines most Phad that you get when you dine out, at least in Halifax…

The book in question is “Hot Foods,” published in 2004 by Select Publications. It doesn’t refer to only spicy food, but any food brought steaming to the table as well. There’s many good recipes in it. I just seem to have too many cookbooks.

I have altered the basic recipe to more closely resemble one in a cookbook that I no longer have. My result is quite close to that one, using the basics from “Hot Foods.” If you’re familiar with Phad Thai, and you look closely at this recipe you will see there are certain things that make Phad Thai, well, Phad Thai. This one just seems to have the balance “right.” The unknown secret—tamarind. So I tip my hat to the inspiration for this posting.

Phad Thai

Prep: 20 min  | Cook: 15 min  | Serves 4

Photo: Manuel W, Flickr ccl

250 g dried flat rice stick noodles

1 tbsp tamarind (either sauce or from a block, diced)

1 med thai red chilli, finely chopped with seeds

3 garlic cloves, finely chopped

1 1/2 tbsp brown sugar

2 tbsp fish sauce

2 tbsp lime juice

1/2 cup smooth peanut butter

2 tbsp oil
2 eggs, beaten

150 g (1/3 lb) pork, diced

1/2 lb shrimp

100g (3 1/2 oz) fried tofu puffs, julienned

1 bunch spring onions, chopped in 1/2” pieces

1 cup bean sprouts

1/4 cup chopped peanuts

1/4 cup coriander, chopped

lime wedges, to serve

Soak the noodles in warm water for 20 minutes, or until they are al dente. Keep in cool water to avoid sticking.

Combine the tamarind, chilli, garlic, sugar, fish sauce and lime in a bowl. Set aside.

Heat a wok with 1 tbsp of oil and swirl to coat the sides. When hot, add the egg and swirl to coat in a thin layer. Let cook, undisturbed. Roll up in the wok, remove and slice into thin strips.

Hear the remaining oil in the wok. Add the Chilli mixture and fry for 1 minute. Add the pork and fry for 2 minutes. Then add the shrimp and cook until just done. Blend in the peanut butter.

Add in the noodles, egg, tofu, bean sprouts and green onions and toss together until heated through.

Serve immediately with the peanuts, coriander and lime wedges in bowls on the table.

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