Thai Entree
PAD THAI
INGREDIENTS
½ pad Thai noodles or rice stick noodles
8 cups water
2½ tablespoons fish sauce
3 tablespoons palm sugar or brown sugar
2 tablespoons tamarind sauce, tamarind puree, or Worcestershire sauce
10 ounces chicken breasts
3 ounces firm tofu
3 garlic cloves
3½ tablespoons vegetable oil
3 eggs
¼ cup fresh garlic chives or green onions, thinly sliced
½ teaspoon red pepper flakes
¼ pound bean sprouts
2 tablespoons crushed peanuts (2 more tablespoons later)
2 tablespoons crushed peanuts
2 limes
SPECIAL UTENSIL
colander
Serves 6. Takes 1 hour.
PREPARATION
Add noodles to mixing bowl. Add hot water to pot. Bring to boil using high heat. Pour water over noodles. Lit sit for 3 minutes. Stir a few times to separate noodles. Drain noodles in colander. Rinse noodles with cold water. (This prevents sticking.)
While water boils, add fish sauce, sugar, and tamarind sauce to mixing bowl. Stir with whisk or fork until sugar dissolves. This is the pad Thai sauce. Cut chicken and tofu into ½” cubes. Mince garlic cloves. Add vegetable oil, chicken, and tofu to pan. Sauté at medium-high heat for 6 minutes or until tofu starts to brown. Remove tofu and set aside.
Add garlic to and eggs to pan. Lightly scramble eggs and cook at medium heat for 3 minutes. Add garlic chives, red pepper flakes, rinsed noodles, and tofu. Stir fry at medium heat for 5 minutes. Add bean sprouts and pad Thai sauce. Stir fry for 2 minutes or until noodles are slightly chewy or al dente. Add 2 tablespoons crushed peanuts. Stir fry at medium heat for 1 minute. Cut each lime into 6 wedges. Garnish with lime wedges and 2 tablespoons crushed peanuts.
TIDBITS
1) It is well established that Thai chefs love alliteration and tongue twisters. Here are some of their favorites.
2) Tired Thais tie tidy tie dyed Thai ties.
3) Wired Thais wipe white wine while wining.
4) Tough Thais tug Pad Thai through the glue.
5) Pied Piper Thais buy Pad Thai pods.
6) Pad pods put pitted prunes nigh the moody Moon.
7) Tied Thais tried Thai tried dying flying limes.
8) High Thai thighs hide eyes.
9) Thai eyes espy small-fries fry fries.
10) My Thais buy My pies.
11) Dry Thais cry, “fly by.”
12) My Thais sigh bye.
13) Tired Thais buy squires wide wires. Why?
14) Rad, mad mod Pads pad pom poms.
15) Thai guy mice try rice thrice.
16) Fie! Thai mice, not nice.
17) Sci-fi Thai mice, splice rice twice.
18) Shy Thai poodles doodle oodles of puddles.
19) “Pish, fish sauce,” says cross boss Ross.
20) Choking chicken chickens quicken to thicken Bruce’s juices.
21) Wait, crate late mate’s great slate plate freight.
22) See? She’s nuts for free, wee peanuts.
23) I wrote at quite a pace and now I’m out of space.
– Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
Paul De Lancey's Blog 