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
- 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.
- Drain noodles and set aside.
- Mix fish sauce, sugar, vinegar, and paprika in bowl and stir until sugar dissolves and set aside.
- Heat oil in wok on medium-low and stir-fry garlic until translucent.
- Increase heat to medium and add chicken and tofu. Stir-fry until meat is no longer pink on the outside.
- Add noodles and toss to coat with mixture.
- Add the fish sauce mixture and bring to boil rapidly, gently folding in the noodles.
- Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid.
- Lift the noodles gently from one side of the wok.
- Pour half of reserved oil along the side and break egg into oil (letting the egg slip down the side of the pan).
- Break yolk and immediately cover egg with noodles.
- Repeat process on other side of wok with second egg and remaining oil.
- Allow eggs to set over moderate heat. Add extra oil if wok becomes too dry.
- When eggs are set and almost dry, fold gently but rapidly into the noodles, trying not to break noodles.
- Distribute eggs evenly throughout noodles.
- Add green onions and bean sprouts and gently toss for two minutes.
- Spread mixture on large platter. Sprinkle with chilies, peanuts and lime juice.
(recipe from Andrea Altberg)