I have not yet met a person that doesn’t like Pad Thai. This noodle dish has multiple versions. There is the pink version from the street vendor in the market, the brown version like my mom’s seasoned with black soy sauce, and this restaurant version which seems to please all. Buy the skinniest rice noodles you can find; it will double in size once cooked. If served alone, this dish will only feed two hungry adults.
1 cup sliced pork, marinated in 1 teaspoon of light soy sauce
1 cup shrimp, shelled and deveined
¼ cup cubed tofu (extra firm preferred), optional
2 large shallots, chopped
¼ cup sweetened, dried radish (chopped)
½ 14 ounce package medium sized rice noodles
3 cups bean sprouts, washed
½ cup garlic chives, sliced 2-inches long
¼ cup fish sauce
¼ cup palm sugar or granulated sugar
2 tablespoons water
¼ cup canola oil
dried chili flakes
roasted peanuts, chopped
extra bean sprouts
1. Soak rice noodles in warm water for 20 minutes. Drain and set aside.
2. Heat wok over medium high heat and add oil. Add shallots and fry until golden. Add turnips, pork, and tofu and stir-fry until cooked. Add noodles, sugar, and fish sauce; cook until noodles are soft. Push noodles to the side of wok and add shrimp; cook until lightly pink. Push shrimp to the side by the noodles and then add eggs; scramble until eggs are cooked. Stir in bean sprouts and chives and turn off heat.
For authentic Thai style, prepare five separate bowls to serve lime slices, chili flakes, fish sauce, sugar, and peanuts. Top each serving of noodles with each condiment in the same ratio. For example, add one teaspoon of fish sauce for each teaspoon of sugar. The chili flakes are optional but add a great spiciness to the dish. Squeeze the lime over the noodles and discard the rind. Once you have added all the desired condiments mix together well and enjoy! Since this is a noodle dish, Thai people eat this with chopsticks.