Thai cuisine is considered among the world’s most delicious, with a unique blend of particular tastes: hot (spicy), sour (piquant), sweet, and always highlighted with citrus (lemongrass and lime).
Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand!
- 1 egg lightly beaten
- 1 tbsp sliced shallot
- 1 tbsp chopped salted radish
- 1/4 cup diced firm tofu
- 1 handful rice stick noodle
- 1/4 cup plus 2 tbsp water
- 1 cup fresh bean sprouts
- 1/4 cup fresh chives, cut into one inch long pieces
- 1 tbsp sugar
- 2 tbsp chopped roasted peanut
- vegetable oil for frying
- Rinse the radish several times under cold water, gently squeezing off the water. Chop it and add a little bit of sugar to sweeten, mix well.
- Soak the rice stick noodle in warm water for about 15 minutes, leave in water until you are ready to use.
- Heat 1 tablespoon of oil in a wok at medium-high heat. Add egg and cook it quickly, scrambling into small pieces (see video below). Remove, set aside.
- Add 1 tablespoon of oil to the wok. Add shallot, radish and tofu fry until aromatic. Increase the heat of your wok. Add a handful of soaked noodles followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/4 cup of Pad Thai Sauce and mix well. Add sugar, cooked egg, bean sprout and chive. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate with sliced fresh lime, roasted peanuts, and more bean sprout on the side.
- You may add Thai chili powder, sugar and crushed peanuts at the table on the side.
Method for Pad Thai Sauce
- Put tamarind concentrate into a measuring cup, and add enough water to make 1/4 cup, stir, this is your tamarind juice.
- In a small sauce pan, put palm sugar, fish sauce (make your own using soy sauce and pareve beef soup mix), tamarind juice, and sriracha sauce. Cook on low heat until the palm sugar dissolves, then increase heat. Let it start to boil, then quickly remove from heat, and set aside. You can make this Pad Thai sauce ahead and put in a jar in the fridge up to a week.