Pad Thai

photo by Ian Cargman

I don't do Thai.

I love eating Andrea's Pad Thai. Given all the moving and other crazy at home, I asked Andrea if she would mind being a guest chef for this week's post, and she agreed.

I chose Andrea for Thai because Thai is one of those cuisines I just suck at, and Andrea just does such a good job every time. I always wreck the noodles somehow, no matter how hard I try. Forget what the pan looks like by the time I'm done!

My brother Beez seems to have a handle on rice noodles as well. Of course, he's had more practice with it at Gluten Free Edmonton.

• 1 package medium rice noodles
• warm water
• 1/2 cup vegetable oil (reserving 4 tbsp in a separate bowl)
• 2 tsp minced garlic
• 1/4 kilo chicken, cut into 3/4" cubes
• 3/4 cup medium-firm tofu, cut into 1/2" cubes
• 1/4 cup fish sauce (check label for gluten-free)
• 1/4 cup plus 2 tbsp sugar
• 1/4 cup plus 2 tbsp white vinegar
• 1 tsp paprika
• 4 green onions
• 2 eggs
• 3/4 lb bean sprouts
• ground chili
• ground roasted peanuts
• lime wedges

1. Partially cook noodles by soaking for 20-25 in warm water..
   Note: If the water is too hot, you'll overcook the noodles and end up with mush. The noodles should be flexible yet firm.  
2. Drain noodles and set aside.
3. Mix fish sauce, sugar, vinegar, and paprika in bowl and stir until sugar dissolves and set aside.
4. Heat oil in wok on medium-low and stir-fry garlic until translucent.
5. Increase heat to medium and add chicken and tofu. Stir-fry until meat is no longer pink on the outside. 
6. Add noodles and toss to coat with mixture.
7. Add the fish sauce mixture and bring to boil rapidly, gently folding in the noodles.
8. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid.
9. Lift the noodles gently from one side of the wok.
10. Pour half of reserved oil along the side and break egg into oil (letting the egg slip down the side of the pan).
11. Break yolk and immediately cover egg with noodles.
12. Repeat process on other side of wok with second egg and remaining oil.
13. Allow eggs to set over moderate heat. Add extra oil if wok becomes too dry.
14. When eggs are set and almost dry, fold gently but rapidly into the noodles, trying not to break noodles.
15. Distribute eggs evenly throughout noodles.
16. Add green onions and bean sprouts and gently toss for two minutes.
17. Spread mixture on large platter. Sprinkle with chilies, peanuts and lime juice.

(recipe from Andrea Altberg)

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen