Monday, October 19, 2009

Pad Thai

I made this for dinner tonight. The original recipe came from Hungry Monkey, but I tweaked it a bit so here's my version.

Sauce (makes enough for two batches):

12 T tamarind concentrate (sour soup base)
3/4 cup water
1/4 cup canola oil
6 T fish sauce
1 T rice vinegar
1/4 cup sugar

If your tamarind concentrate is free of seeds, just mix all the ingredients together, stirring until sugar is dissolved.

If your tamarind still has some seeds (mine did), put it in a wire mesh strainer over a bowl and pour the water through it. Press it through the sieve with the back of a spoon, scraping the underside frequently, until all of the tamarind has been strained and just the seeds remain. Mix in remaining ingredients, stirring until sugar is dissolved.

The remaining sauce can be frozen.

Pad Thai (serves 4)

2 large chicken breasts, diced
1/4 cup canola oil
8 ounces pad Thai rice noodles
2 large eggs
1/2 recipe pad Thai sauce
1 T. minced garlic
3 scallions, sliced
1 cup bean sprouts, blanched for 1 minute in boiling water
lime wedges
chopped peanuts

Soak the noodles in hot tap water for 30 minutes, then drain. Meanwhile, in a large skillet, saute chicken in 2 T. oil until cooked through. Remove chicken and set aside, and add remaining 2T. oil to the pan. Add eggs and scramble. Add noodles, chicken, sauce, garlic, scallions, and bean sprouts and stir well until all the sauce has absorbed.

Serve with lime juice squeezed over and peanuts sprinkled on top.

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