Ingredients
Pad Thai Sauce Base
| vegetable oil |
¼ cup
|
| minced shallots (1 oz. / 28 gm) |
½ cup
|
| coarsely minced garlic (1 oz. / 28 gm) |
3 Tbsp.
|
| water (6 oz. / 180 gm) |
1 cup
|
| fish sauce (4 oz. / 120 ml) |
½ cup
|
| prepared tamarind pulp (2 oz. / 60 ml) |
3 oz.
|
| light brown sugar (3 oz. / 82 gm) |
½ cup
|
| finely chopped roasted peanuts (2 oz. / 56 gm) |
½ cup
|
| ground red chilies or red pepper flakes |
1 – 2 tsp.
|
| salt |
¼ tsp.
|
Noodle Stir-Fry
| vegetable oil |
¼ cup
|
| dried flat Pad Thai rice noodles (about ¼-inch wide) |
1 lb.
|
| water as needed | |
| extra-firm pressed bean curd/tofu (cut into about ¼ x ¼ x 2-inch strips) |
1 lb.
|
| bean sprouts (substitute with julienned jicama) |
4 cups
|
| chinese “garlic” chives (substitute green only of green onions/scallions) |
1½ cups
|
| coarsely chopped roasted peanuts |
½ cup
|
Service & Assembly
| vegetable oil, as needed | |
| large eggs |
15
|
| sub-recipe cooked and hot Pad Thai noodles |
1
|
| lime wedges |
10
|
Directions
Pad Thai Sauce Base
- HEAT oil in saucepan over medium heat. FRY shallots and garlic until garlic begins to turn golden.
- ADD water, fish sauce, tamarind, sugar, peanuts, chilies, and salt. BRING to a boil and SIMMER for 1 minute. REMOVE from heat.
- SAUCE can be made, cooled, and stored in the refrigerator for up to a week.
Noodle Stir-Fry
Prepare noodles and cool:
- SOAK noodles in room temperature water for 30 minutes, and DRAIN well. (They will only be partially hydrated.)
- In large sauté pan (or if recipe is multiplied in rondo or tilt skillet), HEAT oil until hot. ADD rice noodles and tofu. STIR vigorously, coating noodles with oil somewhat evenly. Then ADD sauce and CONTINUE to stir-fry until sauce is absorbed by noodles. TASTE and CHECK for texture of noodles and seasoning.
- CONTINUE to stir-fry adding extra water as needed to hydrate noodles. If flavor is out of balance, USE fish sauce, tamarind, sugar, and/or salt to adjust. SEASON aggressively, as you will still fold in 4 cups vegetables.
- When they are almost ready, FOLD in bean sprouts,jicama, chives or onions, and peanuts. TASTE and ADJUST seasoning one last time. COOK until onions are wilted and bean sprouts are cooked through. The noodles should be a little chewy, moist, and not saucy.
Service & Assembly
Made in the back kitchen or at an action station in front of the guests, these thin egg sheets take seconds to cook and fill with the precooked hot noodles.
- BEAT eggs until smooth.
- PREHEAT nonstick griddle to 450° F. COAT generously with oil.
- LADLE 2 oz. eggs on to griddle and GUIDE with spatula into a “random oval”
- ALLOW eggs to set up slightly, then DEPOSIT one portion of the precooked Pad Thai noodles on top.
- Using large spatula, FOLD eggs over and ROLL UP to wrap noodles with egg sheet. It’s actually desirable to have some of the noodles coming out of egg wrap edges.
- TRANSFER to to-go container.
- GARNISH with lime wedge.