Pad Thai

I wasn’t planning to blog about this meal, but after everyone raved so much about it, I decided to post the recipe. I forgot to take a photo before we devoured our food, but I found one on the interwebs that somewhat resembles what I made.

Pad Thai
Recipe Type: Main
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 8
Pad Thai is arguably the national dish of Thailand and there are many variations. This one is perhaps not entirely authentic, but it is a good local adaptation of this classic Thai dish.
Ingredients
  • 2 lbs. uncooked shrimp (I used the 16-20 per pound size)
  • 1 large onion, sliced
  • 3 eggs, beaten
  • 1 whole head of garlic, minced
  • 2 tbsp fresh ginger, grated or minced
  • 1 red bell pepper, sliced thinly
  • 1/2 lb fresh green beans
  • 1 can coconut milk
  • 1 tbsp thai curry paste (red or green)
  • 1 lb extra firm tofu (cut into 1/2 inch cubes)
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1/2 lemon, juiced
  • 1 habenero pepper, whole
  • 1/2 cup fresh cilantro, chopped
  • 2 tbsp fresh basil, chopped
  • 1/4 cup crushed peanuts
  • 1/2 cup peanut butter
  • 1 stalk lemongrass, cut in 1 inch pieces
  • 8 oz package pad thai noodles
  • 32 oz fish stock
Instructions
  1. Soak pad thai noodles in warm water for 30 minutes, drain
  2. If using frozen shrimp, place in a bowl with warm water to thaw
  3. Once thawed, peel (optional) and de-vein the shrimp
  4. Marinade the cubed tofu in lemon juice, soy sauce, sesame oil and fish sauce
  5. In a large pot or wok, heat 2 tbsp of the cream from the top of the coconut milk on medium high heat and saute the onion for 3 mins
  6. Add the eggs and scramble until cooked
  7. Add curry paste, ginger and garlic and saute for 2 mins
  8. Add remainder of coconut milk, red pepper and green beans, cook 5 mins
  9. Add fish stock and marinated tofu (along with marinade) habanero pepper and lemongrass, bring to boil.
  10. Reduce heat and simmer 10 mins, covered
  11. Add noodles and shrimp, cook 5 mins or until shrimp is cooked.
  12. Add peanut butter, cilantro and basil and stir in
  13. Remove habanero before serving and garnish with crushed peanuts
  14. Optional, seed the habanero and finely mince – those wishing a hotter version can added this to their plate
Notes

You can substitute fish, seafood or chicken (or a combination) for the shrimp.
You can substitute just about any vegetables for the red pepper and green beans.
Bean sprouts are a nice addition – you would add them at the end with the peanut butter, cilantro and basil.
If you can’t find lemongrass, use the juice from the other half of the lemon instead.
If you can find galangal, substitute it for the ginger, but leave it in larger pieces.
The galangal and lemongrass pieces aren’t meant to be eaten

Use caution when handling the habanero, especially when chopping – avoid touching your eyes afterward.

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