Pad Thai

Updated at: Thu, 17 Aug 2023 14:05:58 GMT

Step 1

Make pad Thai sauce. Place tamarin pulp into small bowl and mix 1/2 cup boiling water. Mix with whisk until it is smooth and rehydrated, as much as possible. Then press through mesh siv. To that, add Thai palm sugar, fish sauce, and Thai black soy sauce.

Step 2

Prepare chicken. Slice chicken into 1/3 inch slices. Add generous pinch of kosher salt, 1 tsp of ground white pepper, 1 tsp of corn starch (maybe 2? He says 2 in video). Lastly, add 2 tsp of Thai sweet soy sauce. Mix together, cover, set aside.

Step 3

Noodles. Put raw noodles in medium bowl and add enough hot (boiling) water to submerge.Let soak for 15-20 minutes or until al dente. Drain water through colander.

Step 4

Pulverize dried shrimp.

Step 5

Stir fry. Put large wok over medium high heat, and 2 or 3 tbsp of cooking oil. Once shimmering, add chicken in batches, stirring for about 2 to 3 minutes per side. Remove cooked chicken and set to the side.

Step 6

Put wok back onto the heat, add oil again. Once its VERY hot, add dried shrimp, shake pan furiously and keep the shrimp moving. Let those cook until golden brown and toasted. Then add two thinly sliced shallots, stir fry that constantly for 2-3 minutes, or just until they begin to soften. Add thin sliced garlic, stir fry for another 2 minutes. Add zha cai, stir fry for another minute, then add soaked and dried rice noodles, then pad Thai sauce. Crank heat to high and vigorously stir fry until all ingredients fully blended. Turn heat back down, push mix to one side. Separately beat toghether eggs and add to open space in wok. Let eggs cook for 30 seconds then scramble into stir fry. Add 1 cup of Chinese garlic chives, 1 cup of mung bean sprouts, and cooked chicken. Stir fry all together just until garlic chives start to wilt (about 2 more minutes). Take off the heat. Done!

Step 7

Add crushed toasted peanuts, more bean sprouts and limes wedges.

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