Pad Thai Basics

Everyone needs a good Pad Thai recipe, right?

True, that. This recipe is the culmination of many soggy noodles and failed attempts over a year, after our return from the Orient. There, we noticed a plethora of fresh vegetables, whatever is in the cupboard or garden that day, the occasional noodle dish, and lots of rice! We also noticed that Pad Thai as we know it in the states, is not really Pad Thai in Thailand, but more an Ameicanization, much like 'Chinese' food. I also got some help from a dear Cambodian friend. She told me that Thailand and Cambodia really are the same country, all Cambodia originally. I really don't know if that is true or not. I'll just take her word for it.

This recipe is a happy medium, combining Asian technique and a few key ingredients, with what we have here! It takes a little practice to get the noodles barely al dente before serving. Also, you will notice no sauce per se, only prepared sauces used during cooking. This is a basic recipe that you can use with any combination of sauces and finishes. Thai or Asian cooking really is about technique for us westerners, as well as key ingredients. You do need these ingredients to get the authentic flavor we were searching for. A good quality fish sauce is very important for South Asian fare. I recommend the Squid brand. Most kinds packaged for Ameican markets are lower quality, but this is the best and smelliest. If you have a sensitive nose-stomach combination, you might have to leave out the fish sauce, but once it is cooked, the smell subsides. My husband loves this food, but leaves the room when I cook it. You can find it at some fine food stores, but I'd search out a good asian market in your area. You know the one, with rows of things you've never seen, nor can read, much less identify. They should also have a vegetarian option for my veggie/vegan friends. Get some good fresh ingredients and follow the technique. I'll talk you through it. Enjoy!

Note: All ingredients are in bold. Get them all out and ready before you start. This recipe moves FAST!!

Boil two quarts of water on the stove. In a semi-shallow baking dish or bowl (enough to hold them covered with water later) place:

16 oz package of Rice Sticks or Flat Rice Noodles

While the water comes to a boil, chop various vegetables to cook later. This can include a combination of any of the following:

1-2 cups cabbage, Napa, Bok Choy or Baby Bok Choy, greens and all
1/2 cup shredded carrots
(or other crunchy veg like water chestnuts, bamboo shoots, green mango)
1 large onion, 1/2 sliced and 1/2 finely diced
1-2 Bell Peppers, sliced
Jalapeno and Ginger root-minced

and these ingredients, keep separate to add last:

4-6 green onions diagonally sliced in 1-2 inch sections (this must be added at the end)
1 4-8 oz package fresh Mung Bean sprouts (usually just bean sprouts in American stores)
Bunch of fresh Cilantro or Thai Basil

and if you need some meat or other protien

1-2 cups cooked chicken or pork, chopped and/or shredded

When the water comes to a boil, remove from heat, add 1 cup cold water and pour over your noodles. Let these soak while you cook the rest. You've prepared all your ingredients (trust me, you can't do it during) so let's go!

Add your meat choice to the wok, with a little vegetable oil, and half of the onion, finely diced. Saute for a few minutes until the onions turn translucent. Drain your noodles, rinse with a little cold water, and have them sitting nearby next to a little cup of water. They are still a little crunchy at this point.

Now, to your meat, add 1/4-1/2 cup fish sauce, don't be cheap, and as much as you can stand, with a good handful of granulated sugar. Stir constantly until the onions have disappeared. The smell will dissipate, as well, about this time. Add, 1-2 tsp. fresh grated ginger and 1 jalapeno minced. This will add heat. If you want your Pad Thai mild-med, leave these out and use the last few ingredients at the finish to add heat. If you love heat, add away! Remove the meat from your wok or pan.

Next add a little veg oil and your crunchy veg to the pan and start your stir fry! This moves FAST, so be ready! Cook and stir just until you think they are heated, not even cooked yet. Add your noodles with a little more fish sauce, if desired, and stir until noodles are a firm al dente. You might need to add a dash of water and 'steam' the noodles slightly to get them there. If you use cabbage-it will contain enough water. Don't walk away from the stove, this happens faster than you think! When they are almost done, but not yet, turn of the stove and add in the green onions and sprouts, jalapeno if you desire more heat, and your still hot meat. Finish off with any of the following:

few dashes of sesame oil
peanuts
Siracha or Sweet Chili Sauce

And a must have finish:

Good squeeze of one Lime

Stir any or all of these in with your fresh herbs, cilantro or Thai basil.  Serve immediately. By the time this gets to the table and into bowls or on plates, the noodles will be perfect! Your vegetables should be just barely crisp tender. Quick cooking means no soggy noodles or veg. Serves 6-8.

Enjoy my friends, get out there, and have a ball!