-
1
Soak the noodles for 20 to 25 minutes in enough warm water to cover.
-
2
They should be soft, but not so soft that they can be mashed easily with the fingers.
-
3
Later cooking will soften them more.
-
4
Drain the noodles thoroughly in a colander while preparing the other ingredients.
-
5
Traditionally, they are left in full length strands, but you may cut them into shorter lengths (about 8 to 9 inches, say) to facilitate easier stir frying.
-
6
Peel and devein the shrimps, leaving the tails intact, OR slice the chicken/pork across the grain into strips not more than 18 inch thick and 1 to 2 inches long.
-
7
Mix the fish sauce, sugar, vinegar, and tomato paste in a bowl.
-
8
Stir until the sugar is dissolved.
-
9
Set the mixture aside.
-
10
Slice the scallions, both white and green parts, diagonally into pieces 1 1/2 inches long.
-
11
Set aside.
-
12
Heat a wok, and add the vegetable oil to the hot wok.
-
13
Swirl the oil to coat the surface of the wok.
-
14
Add garlic and fry until golden.
-
15
Add shrimp and fry until they turn pink, or if chicken/pork is used, fry until the pink color disappears completely.
-
16
Add the noodles and toss lightly to coat them with oil and to distribute the garlic and meat.
-
17
Add the liquid mixed earlier and bring to a boil rapidly, gently folding the noodle, being careful not to break them.
-
18
Reduce the heat to medium and boil the mixture, folding frequently, until the noodles have absorbed the liquid.
-
19
Using a wok scoop, or a stiff spatula, lift the noodles gently from one side of the wok.
-
20
Pour a little oil along the side of the wok, then break one egg and slip it into the oil.
-
21
Break the yolk, and cover the egg with the noodles immediately.
-
22
Repeat this on the opposite side of the wok with the remaining egg.
-
23
Allow the eggs to cook undisturbed, over moderate heat, until they set and almost dry.
-
24
Additional oil may be added if the eggs or the noodles begin to stick to the wok.
-
25
When the eggs are set and almost dry, fold them gently but rapidly into the noodles.
-
26
Try not to break the noodles, which will be soft and fragile at this point.
-
27
An effective way is to insert the scoop under the eggs, lift it through, and fold the mixture over.
-
28
Continue the lifting and folding motion until the eggs are broken up and well distributed.
-
29
Add the bean sprouts and sliced scallions, and toss the mixture quickly and gently, still avoiding breaking the noodles.
-
30
Cook for about 2 minutes, or until the bean sprouts and scallions are crisp-tender.
-
31
Place the mixture on a large, warm serving platter.
-
32
Sprinkle ground chilies and peanuts over the top, and squeeze lime juice over that.
-
33
Alternately, these garnishes may be served on the side for each diner to add according to tastes.
-
34
NOTES:
-
35
Pad Thai is traditionally served accompanied with fresh vegetables, in particular whole scallion, a small pile of fresh raw bean sprouts (to be mixed into the noodles), and if available, a wedge of banana blossom.
-
36
For the traditional recipe, omit the shrimps, pork/chicken, and all references to them.
-
37
Substitute 1/2 pound very firm tofu and 1/4 pound dried shrimps.
-
38
Put the tofu on a triple layers of paper towels, cover it with another triple layer, put a plate on top of that, and put a two pound weight (cans of vegetables for an example) on top of the plate.
-
39
Let stand for 20 to 30 minutes to press out the excess water.
-
40
Put the dried shrimp in a sieve, rinse them quickly under hot running water, and set aside to drain.
-
41
After the tofu has been pressed, slice it into strips about 1/4 inch thick, 1/2 inch wide and 1 inch long.
