Last week I posted a pic on Instagram of some drunken noodles I made for dinner. This prompted a request from a friend of mine for a good recipe for Pad Thai. And boy howdy, was I happy to oblige.
If you want a text version to follow, here you go:
– Add 3 Tbsp canola oil to your hot pan
– Immediately add garlic and shallots, stir for 5-10 seconds
– Add egg and cook for a few seconds
– Add a pinch of dried shrimp and stir
– Add chicken (and tofu if using) and let cook for 30 seconds to 1 minute
– Add carrots and stir
– Add noodles and toss
– Add sauce and toss
– Add most of the bean sprouts, scallions and peanuts, and toss
– Plate, top with more sprouts and scallions and peanuts, serve with lime wedges.
One thing I will add, don’t neglect the lime wedges. They’re part of the dish – the fresh lime NEEDS to be added to round out the balance, and it makes a major difference. Photo of a single serving of the finished product in 3…2…
So there it is. Not intimidating at all, right? No, seriously, you can do it. So go out and pick up the stuff you need and give this a try. Your first bite will have you thinking, “Whoa dude, that tastes like real Pad Thai.” And you know what? That’s exactly right because it IS real Pad Thai. And you made it. Well done, friend. Well done.
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