Welcome to The Culinary Professional Recipe Collection.
Pad Thai
Category: International
Equipment: Bowl, colander, saucepan, wok or sauteuse, spoon
No. Servings: 4
Serving Size: 8 oz. (225 g)
Yield: 2 lb. (900 g)
Ingredients
8 oz.
rice stick noodles
Sauce:
1 Tbsp.
vegetable oil
2 tsp.
garlic, minced
1/4 tsp.
chili pepper flakes
2 oz.
palm sugar or light brown sugar
1 oz.
tamarind concentrate or seedless tamarind paste
1 fl. oz.
fish sauce
4 fl. oz.
water
Stir-fry
2 1/2 fl. oz.
vegetable oil
2 oz.
shallots, brunoise
4 oz.
* firm tofu, small dice
4 oz.
carrots, julienne
2 ea.
* eggs, beaten
2 oz.
scallions, bias cut, 1-in. lengths
3 oz.
* bean sprouts
1 oz.
roasted peanuts, chopped
4 ea.
lime wedges
Method
1
Soak the noodles in warm water for 30 minutes. Drain and reserve.
2
Sweat the garlic in oil in a saucepan. Add the remaining ingredients for the sauce and bring to a simmer to dissolve sugar. Reserve.
3
Heat 2 fl. oz. (60 mL) of vegetable oil in a wok or large sauteuse and sweat the shallots until soft.
4
Add the tofu and carrots, and stir-fry until the carrots begin to soften.
5
Add the noodles and sauce, and mix well.
6
Move the ingredients to the side or remove from the wok.
7
Add the remaining oil and the beaten egg and cook over low heat until the egg is cooked. Break up the egg and stir-fry with the mixture from step 5, 2 oz. (60 g) of bean sprouts, and the scallions.
8
Remove the noodle-egg mixture from the wok, top with remaining bean sprouts, peanuts, garnish with lime wedges, and serve.