After watching the Minimalist cooking video on the New York Times website, I had to make Pad Thai myself. I have attempted to make it before with unsuccessful results, using recipes that call for ketchup. I love Pad Thai, even the Americanized versions, but nothing compares to the street food I ate in Bangkok at a dirty little street stall in Bangkok at 1 o'clock in the morning. In fact, that was the first thing I did when I arrived in Thailand. My friend, Tong, who is from Bangkok took me to the place, claiming it was the very best Pad Thai. And indeed, it was the very best; hot noodles that were perfectly seasoned, with fresh herbs and vegetables and just the right amount of greasiness to be satisfying without feeling heavy. I was in heaven, and I almost ordered another plate. Actually now I wish I hadI created a recipe based on the Minimalist video, although it is not exactly true to way I made it because I didn't measure. Feel free to play around with measurements or adjust to your personal taste.
Recipe for Pad Thai:
For the Sauce:
3 tablespoons tamarind concentrate (found at most Asian markets)
2 tablespoons fish sauce (a necessary ingredient in Thai cooking, vegetarian versions available)
1-2 teaspoons cane sugar, agave nectar or honey
1 spoonful of chili flakes or chili paste, depending on how spicy you like it
6 oz Thai or Vietnamese rice noodles or sticks, sometimes called rice vermicelli
2 tablespoons oil for frying, peanut or vegetable
a few tablespoons of chopped roasted peanuts
8 oz. fried tofu, chopped into small cubes
2 eggs
bean sprouts
baby bok choy, choppped
3 cloves garlic, crushed and chopped
5-6 scallions, finely sliced
2-3 Thai chilies
1-2 limes
1/2 bunch fresh cilantro, roughly chopped
Fill a large pot with water and bring to a boil and remove from heat. Add rice noodles and soak 10 to 12 minutes until noodles are soft. Rinse and drain thoroughly, and add a little oil to keep the noodles from clumping together.
Make the sauce: combine ingredients for sauce and bring to a simmer in a small sauce pan. Remove from heat and set aside.
Heat oil in wok or large skillet, then add the garlic and scallions. Cook for a minute or so and then crack the eggs into the pan. Stir the eggs around for about half a minute then add the boy choy, sprouts, chilies, tofu and stir fry for a another minute. Add the noodles and stir until everything is combined. Turn off the heat and pour the sauce over the stir-fry and mix thoroughly. Garnish with chopped cilantro, fresh lime, and chopped peanuts.
For the Sauce:
3 tablespoons tamarind concentrate (found at most Asian markets)
2 tablespoons fish sauce (a necessary ingredient in Thai cooking, vegetarian versions available)
1-2 teaspoons cane sugar, agave nectar or honey
1 spoonful of chili flakes or chili paste, depending on how spicy you like it
6 oz Thai or Vietnamese rice noodles or sticks, sometimes called rice vermicelli
2 tablespoons oil for frying, peanut or vegetable
a few tablespoons of chopped roasted peanuts
8 oz. fried tofu, chopped into small cubes
2 eggs
bean sprouts
baby bok choy, choppped
3 cloves garlic, crushed and chopped
5-6 scallions, finely sliced
2-3 Thai chilies
1-2 limes
1/2 bunch fresh cilantro, roughly chopped
Fill a large pot with water and bring to a boil and remove from heat. Add rice noodles and soak 10 to 12 minutes until noodles are soft. Rinse and drain thoroughly, and add a little oil to keep the noodles from clumping together.
Make the sauce: combine ingredients for sauce and bring to a simmer in a small sauce pan. Remove from heat and set aside.
Heat oil in wok or large skillet, then add the garlic and scallions. Cook for a minute or so and then crack the eggs into the pan. Stir the eggs around for about half a minute then add the boy choy, sprouts, chilies, tofu and stir fry for a another minute. Add the noodles and stir until everything is combined. Turn off the heat and pour the sauce over the stir-fry and mix thoroughly. Garnish with chopped cilantro, fresh lime, and chopped peanuts.
