Pad Thai Recipes?

So Maggots, You never fail to disappoint with the Crock Pot thread and the Brisket thread, more recently.

So I come to you, a N00b in terms of making Pad Thai.

Instruct me, looking for recipes. Ingredient list/seasonings/method. This is a new undertaking for me. Luckily, living in SLC I have access to some good Oriental Markets, as well as basic grocery stores and whole foods. Looking for multiple methods, lets say 2, one that I could do with a quick trip to Smiths, and one that would require the Oriental Market, or a real hefty endeavor. Thanks in advance foodie mags.

its actually a lot easier than it seems. relatively few ingredients, but all are pretty key to get the flavors right.

youll need:
fish sauce
tamarind paste
sugar (coconut sugar is traditional, but i used brown sugar and it worked fine)
rice noodles (the thin ones just need to soak in warm water, the thicker ones need to be cooked a little in water before you make the dish)
peanuts - crushed/ground. you can find blanched peanuts at the asian market, i think they work best. theyre unsalted and shelled already.
bean sprouts
shrimp/poultry/whatever
eggs - 1 or 2 depending on how much you're making
dried shrimp (optional)
shallots - 1 large one minced should be plenty
pickled raddish - from asian market. also minced
veggies of preference (i added broccoli and carrots and snow peas)
firm tofu (optional) - 1" cubed
scallions
cilantro
basil/thai basil (optional)
lime juice or lime wedges

i think thats it.

procedure:
first make the sauce. sweat the shallots (about 3/4 of the total amount) in a sauce pot in some oil, then add equal parts fish sauce, tamarind paste (i dissolved it in some water to make it more manageable), and sugar. it seems like it wont work, but it will. you can adjust the flavor as you go if you want more fish sauce or more tamarind. the tamarind adds that sour flavor. salt and pepper to taste, although you shouldn't need any. bring to a simmer and reduce until its pretty thick and coats the back of a spoon.

meanwhile, get the rest of the ingredients prepped.

its good to have a wok, but you dont need one. you just need a large enough pan that you can toss all the stuff. curved sides help, but again, not necessary. get the pan nice and hot, add oil. cook the shrimp and tofu first. add the shallots, dried shrimp (if using) and pickled raddish (dont burn them), add the noodles and the sauce (might need to add some water/stock to get the noodles soft enough). add veggies about half way through the cooking of noodles (depending on which veggies you're using. carrots and broccoli will take some time to cook, snow peas can go in at the very end) stir until the noodles are soft. add the egg and scramble on the side, then incorporate into the noodles. add bean sprouts and cook briefly. add peanuts, scallions, cilantro, basil and sriracha/chili powder if you want heat. taste and add lime juice if you want.

plate and garnish with more sprouts, peanuts, herbs and lime. enjoy. :)

this video was a good guide.


she has dried tamarind in the video, but you can find canned/jarred paste in the asian market. it also doesnt take an hour to make the sauce.

also, she adds the egg before the noodles, but i think its better to do it after the noodles are cooked so that the water doesn't ruin the egg consistency.

There is a great recipe from Cook's Illustrated from ~2005.

It was easy relatively quick and always came out well.


Maybe someone with a online subscription can post it.

From Cook's Illustrated
Pad Thai
Serves 4 as a main dish. Published July 1, 2002.

A wok might be the implement of choice in restaurants and the old country, but a large 12-inch skillet (nonstick makes cleanup easy) is more practical for home cooks. Although pad thai cooks very quickly, the ingredient list is long, and everything must be prepared and within easy reach at the stovetop when you begin cooking. For maximum efficiency, use the time during which the tamarind and noodles soak to prepare the other ingredients. Tofu is a good and common addition to pad thai. If you like, add 4 ounces of extra-firm tofu or pressed tofu (available in Asian markets) cut into 1/2-inch cubes (about 1 cup) to the noodles along with the bean sprouts.

2 tablespoons tamarind paste or substitute (see Tamarind options in related articles)
3/4 cup water (boiling)
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons granulated sugar
3/4 teaspoon cayenne pepper
4 tablespoons peanut oil or vegetable oil
8 ounces dried rice stick noodles , about 1/8 inch wide (the width of linguine)
2 large eggs
1/4 teaspoon table salt
12 ounces medium shrimp (31/35 count), peeled and deveined, if desired
3 cloves garlic , pressed through garlic press or minced (1 tablespoon)
1 medium shallot , minced (about 3 tablespoons)
2 tablespoons dried shrimp , chopped fine (optional)
2 tablespoons Thai salted preserved radish (optional)
6 tablespoons chopped unsalted roasted peanuts
3 cups bean sprouts (6 ounces)
5 medium scallions , green parts only, sliced thin on sharp bias
1/4 cup fresh cilantro leaves (optional)
lime wedges

Instructions
1. Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside.

2. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside.

3. Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to plate and set aside.

4. Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles, dried shrimp, and salted radish (if using) to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender).

5. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.

I've always wanted to make my own Pad Thai, but then I see the ingredient list and realize that it would probably cost me $40.

Who makes Thai or Indian food? That's why God invented take out.

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Originally Posted by smmokan

I've always wanted to make my own Pad Thai, but then I see the ingredient list and realize that it would probably cost me $40.

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This is the truth. is there another practical application for fish sauce?

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Originally Posted by mr_gyptian

This is the truth. is there another practical application for fish sauce?

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Thai curry.

Curry paste, coconut milk, fish sauce, veg & meat. Simmer then serve over rice.

If you want to get crazy, you can mix it with soy sauce for a different egg roll/spring roll/potsticker dipping sauce

Quote:

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Originally Posted by mr_gyptian

This is the truth. is there another practical application for fish sauce?

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Fish sauce is awesome....just make sure you don't get the crappy "Taste of Thai" or other generic stuff at your local megamart. I like the Viet Huong (3 crabs) the best. If you make any type of SE Asian cuisine this stuff is needed....thai curry, any type of street noodles, pho, etc....

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Originally Posted by MuleSkinner

An awesome recipe.

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BTW, disregard what they say in the above recipe and use a wok. A 12" skillet is a little undersized for this recipe.

As for fish sauce, its heavy on the [ame="http://en.wikipedia.org/wiki/Umami"]umami[/ame]. Use a little and you may not taste it, but it will give an underlying savoriness that will add a lot of depth to a dish.

fish sauce is actually pretty damn cheap

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Originally Posted by crackboy

fish sauce is actually pretty damn cheap

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most of the ingredients are if you get to a decent Asian market like Ranch 99

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Originally Posted by Hugh Conway

most of the ingredients are if you get to a decent Asian market like Ranch 99

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Agreed - when I lived in Jackson, it did cost me $40 bucks for all of the ingredients. Now that I live in SLC and am close to actual Asian markets - it's super cheap to make. Heart the Southeast Market and there is another great one on the west side.

Not only is it cheapish to make, once you buy things like the tamarind paste, fish sauce etc you are set to make TONS of the stuff. I mean a bottle of fish sauce might run you like $7.00 but your only using a few tablespoons of the stuff.

It's all just part of a stocked pantry.

My local asian market has free thai cookbooks (more like thai brochures) with recipes in them. You can really make some pretty amazing dishes easily once you get a few basic ingredients.

Quote:

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Originally Posted by MuleSkinner

Agreed - when I lived in Jackson, it did cost me $40 bucks for all of the ingredients. Now that I live in SLC and am close to actual Asian markets - it's super cheap to make. Heart the Southeast Market and there is another great one on the west side.

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Is that southeast market on 9th S? Just east of Chanon Thai

When I worked as a raft guide, we had a cook at the outpost where I was based. One of the guides filled in once a week as cook. She would make Pad Thai this way:
1. Spagetti Noodles. Cook 'em like the box says
2. Creamy Peanut Butter. If you warm it up first, I guess it's easier to mix in.
3. Mix peanut butter with noodles. this is actually very hard to do. Not sure if we got the "good stuff" very often. Usually turned out kind of clumpy.
4. Unsalted peanuts. Chop 'em up in a blender for a couple seconds. Sprinkle on top.
5. That is all. Hard to imagine, I know.

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Originally Posted by Phall

Is that southeast market on 9th S? Just east of Chanon Thai

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Yep - I love that place and the lady owner is super helpful if have questions / want ideas for recipes.

Rad, looks like I know where I will be friday

Quote:

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Originally Posted by jm2e

When I worked as a raft guide, we had a cook at the outpost where I was based. One of the guides filled in once a week as cook. She would make Pad Thai this way:
1. Spagetti Noodles. Cook 'em like the box says
2. Creamy Peanut Butter. If you warm it up first, I guess it's easier to mix in.
3. Mix peanut butter with noodles. this is actually very hard to do. Not sure if we got the "good stuff" very often. Usually turned out kind of clumpy.
4. Unsalted peanuts. Chop 'em up in a blender for a couple seconds. Sprinkle on top.
5. That is all. Hard to imagine, I know.

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So she "cooked" once and never again, I take it. Does she make Bolognese using Ketchup? :nonono2:

^^^Bwahahahahaaa!!

Croque Monsieur:

Toast one piece of Wonder Bread. Top with Spam, scrambled egg, cheezewhiz and a spoon of cream of mushroom soup.

MuleSkinner, props and thanks for the post. I never cook Asian anything, and I never use recipes. I played with this recipe tonight, and it was a huge success. I don't know if it was just the fish sauce I was using or if the chili powder is too much, but gf's mouth was on fire. Need more research on the noodles, and want to start making my own fish sauce.

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Originally Posted by BS720

want to start making my own fish sauce.

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May I ask why? first, you'll probably create the most vile, wretched smell imaginable throughout your house that won't vanish for weeks, like you're storing dead hooker parts in your heating ducts. Second, it costs anywhere from $2-5 depending on brand in your local G-store and a bottle will probably last longer than your virginity. Third, it probably won't be as good. So really, why do you want to make your own?

I'm perplexed by this simple mystery. I will however, be finding the local thai food store and making this at least twice, probably 3 times this weekend. I could eat pad thai for every meal till I die and would be happy.

^^^Yeah, you're totally correct. Reflex action after using the only sauce I could find. What I bought was gross, and I'm willing to spend whatever to correct that flaw. I'm pretty open when it comes to strange food, but the fish sauce I had threw the dish a little.

Yeah, I see this becoming a weekly staple.

Oh, yeah. And save the shrimp tails for your shrimp stock.

Quote:

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Originally Posted by BS720

^^^Yeah, you're totally correct. Reflex action after using the only sauce I could find. What I bought was gross, and I'm willing to spend whatever to correct that flaw. I'm pretty open when it comes to strange food, but the fish sauce I had threw the dish a little.

Yeah, I see this becoming a weekly staple.

Oh, yeah. And save the shrimp tails for your shrimp stock.

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I'd advise Viet Huong (3 crabs)...best in my opinion

And while you're at your local asian food store, be sure to pick up the ABC "Medium Soy Sauce." It's sweet with a syrupy texture and is bomb.com mixed in w/fried rice, stir fry, or anything else really asian. Also chinese five-spice if you don't have it already.