Pad Thai
I have never been able to find bean sprouts other than the canned shit.
Ingredients for Pad Thai sauce
4 TBS palm sugar or brown sugar
1/4 cup fish sauce
1 TBS tamarind paste
1/4 cup sambal oelek
Ingredients for Pad Thai
Grapeseed or canola oil for sauteing
chicken breasts
1 tb sliced shallot
1/4 cup green onions, cut into one inch long pieces
1 tablespoon chopped salted radish
Rice stick noodles (about a small handful, 2-4 oz. per person)
1/4 cup plus 2 TBS water
1 cup fresh bean sprouts
1 tb sugar
2 eggs
2 cloves garlic
2 tbs chopped roasted peanut
Pad Thai Sauce
- Make tamarind juice from the tamarind concentrate by adding 1 tb concentrate to 1/4 cup water, then stir.
- Measure and set aside fish sauce and siracha.
- In a small pan, melt the palm sugar on low. Once they the palm sugar has started to soften, add the fish sauce, tamarind juice, and sambal oelek. Continue to break up the palm sugar and stir.
- Bring the liquids and melted palm sugar to a boil, then remove from heat.
Cooking Instructions:
- Rinse the radish under cold water, then squeeze out the water. Chop the radish, add a little bit of sugar to it.
- Soak the rice stick noodle in hot water for about 15 minutes. Leave in water until you are ready to use, but do not over soak or you will end up with mushy noodles.
- Add 1 tb oil to wok, bring heat to medium-high.
- cook chicken
- Add radish and shallots and saute for a few minutes until the aroma releases.
- Turn up the heat. Add soaked noodles, then add 2TBS water. Stir-fry until noodles soften, about 5 minutes.
- Push noodles to side of wok, cook eggs quickly.
- Add 1/4 cup of Pad Thai Sauce, stir and mix throughout.
- Add sugar, chives, bean sprouts and cooked chicken
- Combine well for another minute or two.