Wednesday, April 07, 2010

Pad Thai 101

At foodies group at church a couple of weeks ago we learned how to make pad-Thai from a woman who used to own a Thai restaurant. I had previously attempted the dish several times on my own but it never tastes the same as restaurant fare. Not that I really expect that. But now it can taste the same. One of the key ingredients that I didn't know I was missing until I tried it and had an ah-ha moment: dried sweet turnip.

Rose's recipe for Pad-Thai: "One of Thailand's best noodle dishes. It's eaten as light meal at any time of the day or night."

Choose your meat preference. We used chicken and cooked it first then set aside.
250 g rice noodles (small)
3 Tbs oil
3 garlic cloves (minced)
1/4 cup dried shrimp/prawns
1/4 cup fish sauce or thin soy sauce
1/4 cup sugar
2 Tbs tamarind juice or tomato sauce
2 Tbs dried sweet turnip
1 egg beaten
chopped chives
1/4 cup ground roasted peanuts
1 cup of bean sprouts or cabbage
1/2 cup oyster sauce

Sauce: Heat skillet until hot, then add oil, garlic, shrimp, sugar, fish sauce or thin soy sauce, oyster sauce, paprika, tamarind juice or tomato sauce. Mix until thoroughly combined.

Noodles: Soak the rice noodles in cold water until soft. Drain. Set aside.
(note: Rose soaks her noodles overnight in the refrigerator.)

Heat skillet until hot, add oil and egg, lower heat. Add noodle and sauce then stir. Continue cooking over medium-high heat until liquid reduced then add meat, peanuts and sweet turnip.