Noodles

Hi Fran!

I am not entirely sure why I always crave Asian food, and why I have such a soft spot for it…. but I have come to realize that so many things that I cook are Asian. So a few weeks ago, I started on a semi-obsessive mission to make: Great Pad Thai. I have miserably failed a few times, watched shows, where even the food-stylist could not make the dish look appetizing, and read many terrible recipes… until I stumbled upon: Chez Pim.

She provides a great post on all things related to Pad Thai. She explains what all the ingredients do, how they should be prepared and the whole process. However, it was a little difficult to follow, even when I read it twice before starting to cook, and especially while cooking at the same time. So what I am doing is basically dumbing her tutorial down, to make it easier to follow and as per her comment (it really is fool-proof).

Cooking Pad Thai is in 4 Steps:

Sauce
Noodles
Prepping
Stirfrying

1. SAUCE

INGREDIENTS:

1/2 cup Taramind paste
1/2 cup Fish sauce
1/2 cup Palm sugar (or 1/3 cup brown sugar)
1 tsp chili powder

DIRECTIONS:

OPEN ALL WINDOWS, DOORS, VENTILATION!! This sauce will make your house smell awful! (But it is the secret to the tasty pad thai)
In a saucepan heat all the ingredients together until they are heated through and form a smooth sauce.
Turn off the heat, and leave for later use.

2. NOODLES

INGREDIENTS:

Thin rice noodles (rice sticks, Banh Pho, Chantaboon) (2 cups cooked)
(I used Udon noodles, as I am still a very beginner and they don’t stick together as easily)

DIRECTIONS:

Bring water to the boil. Add noodles and cook to the point where they are almost al dente. (Basically cook them to the point where they are arguably eatable).
Remove from heat, strain through colander, and immediately cool off with cold running tap water, to prevent from cooking further.

3. PREPPING

One of the most important things in stir fries is having all your ingredients prepped, you do not have time to do the chopping while the wok is going. (Trust me on this)

INGREDIENTS TO BE PREPPED:

9 per person Shrimp (de-vein)
9 per person Tofu (chop in bite size pieces) {I did not add any, this time}
2 per person Fresh onions (cut into 2 inch pieces)
2 cloves Garlic (Chopped)
3/4 cup beansprouts (rinsed)
Cilantro (chop)
Lime (wedged)
Red chili pepper (cut into thin slices)

4. STIRFRYING

INGREDIENTS (for 2 servings):

2 cups cooked Noodles
1/3 cup Sauce (slightly warm still)
2 chopped Garlic cloves
18 pcs Shrimp
18 pcs Tofu
2 Eggs (beaten)
4 sliced fresh onions
3-4 tbsp vegetable oil
3/4 cup bean sprouts
2 tbsp chopped peanuts

DIRECTIONS:

Heat wok over high heat, until very hot.
Add vegetable oil, swirl to coat most of wok.
Add tofu and garlic. Cook until crispy and brown on edges.
Add noodles, a few of the chili strips, and ladle in 1/3 cup sauce. Stir rigorously, keeping everything moving in the wok. Cook noodle until soft, sprinkle a little bit of water to help separate noodles and spread sauce. (*break up noodle, ensure it does not lump together.)
When noodle is ready, move up the side of the wok, and pour in scrambled eggs.Let them cook for 15 seconds, then toss everything together.
Add shrimps, peanuts and beansprouts. Keep things moving. If mix looks pale add more sauce.
When shrimps are done, add spring onion, turn off the heat and give a good final stir.
Serve with lime wedge, chopped peanuts, chili slices and cilantro sprinkled on top