Start with soaking the dry noodles in lukewarm or
room temperature water while preparing the other
ingredients. By the time you are ready to put
ingredients in the pan, the noodles should be
flexible but not mushy. Julienne tofu and cut into
1 inch long matchsticks. When cut, the super firm
tofu/pressed tofu should have a mozzarella cheese
consistency. You can fry the tofu separately until
golden brown and hard, or you can fry with other
ingredients below. Cut the Chinese chives into 1
inch long pieces. Set aside a few fresh chives for
a garnish. Rinse the bean sprouts and save half
for serving fresh. Mince shallot and garlic
together.
Use a wok. If you do not have a wok, any big pot
will do. Heat it up on high heat and pour oil in
the wok. Fry the peanuts until toasted and remove
them from the wok. The peanuts can be toasted in
the pan without oil as well. Add shallot,
preserved turnip, garlic and tofu and stir them
until they start to brown. The noodles should be
flexible but not expanded at this point. Drain the
noodles and add to the wok. Stir quickly to keep
things from sticking. Add tamarind, sugar, fish
sauce and chili pepper. Stir. The heat should
remain high.Make room for the egg by pushing all
noodles to the side of the wok. Crack the egg onto
the wok and scramble it until it is almost all
cooked. Fold the egg into the noodles. The noodles
should soft and chewy. Pull a strand out and
taste. If the noodles are too hard (not cooked),
add a little bit of water.
Sprinkle white pepper around. Add bean sprouts and
chives. Stir a few more times. The noodles should
be soft, dry and very tangled.
Pour onto the serving plate and sprinkle with
ground pepper and peanuts. Serve hot with the
banana flower slice, a wedge of lime on the side,
raw Chinese chives and raw bean sprouts on top.
Originally Submitted
7/31/2012
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