You like Thai? I like Shirt.June 24, 2009 at 7:43 pm | Posted in Dinner | 4 Comments
Well that title comes from the first joke (or near abouts) that Ned ever told me. He’s a funny one, no?? 😀 I actually do like Thai, (not shirt…) ALOT!
So this recipe is an adaptation from a Bobby Flay showdown we saw a couple of weeks ago. Because of that episode, Ned and I hobbled (well I hobbled) into Ikea and picked up an $8 wok! Quite the buy! Last monday night Ned slaved in the kitchen while I reluctantly sat on the couch to prop up my sore knee. The dish was fantastic! I want to make this every week! Check out the recipe below…
Pad Thai Ingredients:
16 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)
1/2 cup light soy sauce
1/4 cup fish sauce
1/4 cup packed Muscavado light brown sugar
2 tablespoons hot sauce (recommended: Sriracha)
1 1/2 cups peanut or vegetable oil
4 large shallots, sliced crosswise into 1/4-inch thick slices
4 large eggs
1/4 teaspoons salt
Freshly ground black pepper
1 tablespoon water
1 bunch scallions, green and pale green parts, cut into 2-inch pieces
4 garlic cloves, finely chopped
1/2 cup bean sprouts
1/2 cup roasted peanuts, coarsely chopped
Soak noodles in a large bowl of warm water until softened but not overly soft, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
Add soy sauce, brown sugar, and hot sauce to the fish sauce, stirring until sugar has dissolved, set aside.
Heat the oil in a wok or a large saute pan over medium heat until hot, then fry half of the shallots over medium-low heat, stirring frequently, until golden brown, 8 to 12 minutes. Remove the shallots with a slotted spoon to a plate lined with paper towels. Pour out ~75% of the shallot oil, leaving ~ tbsp of oil in the wok.
Reheat shallot oil in wok over high heat until hot.
Lightly beat eggs with 1/4 teaspoon salt, pepper and a tablespoon of water. Heat 2 tablespoons of the shallot oil in a wok or saute pan over high heat until it shimmers. Add eggs and swirl to coat the side of the wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over medium heat, add 6 tablespoons of the shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
Add noodles and stir-fry over medium for about 2 minutes. Add bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce, if desired, then stir in the eggs. Transfer to a large shallow serving dish and top with the crispy shallots and peanuts. Serve lime wedges on the side.