icon-location Dallas, TX

Pad Thai

Chicken

Ingredients:

½ lime
1 egg
4 teaspoons fish sauce
3 garlic cloves minced
½ teaspoon ground dried chili pepper
½ teaspoon ground pepper
½ teaspoon shallot minced
2 tablespoons sugar
2 tablespoons tamarind
½ package (8oz.) Thai rice noodles
2 tablespoons vegetable oil
½ - ¼ lb. of shrimp
1/3 cup of tofu – extra firm
1½ cups Chinese green chives
2 tablespoons peanuts
1⅓ cups bean sprouts
1 tablespoon preserved turnip

Method:

1. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1" long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1" long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
2. Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
3. Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.

665 High Market Street , Dallas, TX, 75219
214-953-0023