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Pad Thai

My Pad Thai recipe from Aubergine & Spa. Though it does not contain any aubergine, it is still simply delicious. Originally given to Jeff in an email the other day, this is really a top secret restaurant recipe, but since it was from my restaurant, I can post it here.

Ingredients:

  • Rice vermicelli noodle, width your choice, soaked at least 1 hour in cold water
  • Green onions, cut about 1 inch on the diagonal
  • Bean sprouts, as many as you want, maybe a handful per person, put ¾ in the pad thai and the rest for the garnish
  • 1 egg or more depending on amount of noodles
  • Garlic 1-2 tsp or tbsp depending on your taste
  • Chicken or tofu or whatever protein you want
  • Cashews or peanuts, peanuts are more traditional, but I prefer cashews. Broken up…use like bean sprouts
  • Tamarind, I use the concentrate & add water; 1-2 tsp & maybe ½-¾ of a cup water, do not mix together
  • Fish sauce use your judgement
  • Lime juice tbsp
  • Sugar tbsp
  • Optional, but I always put it, galangal root, powdered, I sprinkle some over the egg, as it cooks
  • Garnishes; coriander leaves, sambal (cashews & bean sprouts … see above)

Technique:

  1. A very hot wok and everything prepared, chopped and ready to go. Remember, keep stirring.
  2. Put oil, may need more so noodles don’t stick, 2-3 tbsp , I personally use coconut, peanut or corn oils to cook with.
  3. Add garlic – cook for about 30 seconds trying to not let it brown.
  4. Add protein – cook til brown or done then scoop to side.
  5. Add egg – do not break yoke or break yoke – sprinkle the galangal. When under side is cooked but still a bit runny …
  6. Add noodles from water – stir all together .
  7. Add fish sauce, lime juice, sugar, tamarind & water….stir to mix.
  8. Add onions, bean sprouts & cashews…stir to mix…cook a little more until water has mostly cooked in, but still with a little sauce…if too dry add more water.
  9. Serve on plates and garnish.

Enjoy!!!

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