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| Pad Thai ~ Version I ½ oz dried shrimp 1 tbsp tamarind pulp 3 tbsp fish sauce ~ see note in Version II 1 tbsp sugar 2 garlic cloves, crushed then chopped 2 fresh red chiles, seeded and chopped The Thai Dragon Chile shown to the right is almost shown actual size and can be found in Asian Markets 3 tbsp oil 2 eggs, beaten 8 oz dried rice noodles (use the ones that are about a ¼-inch wide), soaked in warm water for 30 minutes, refresh under cold running water and drain. 8 oz cooked, peeled shrimp 3 green onions 3 oz bean sprouts 2 tbsp peanuts, unroasted, unsalted, and roughly chopped 2 tbsp fresh cilantro (coriander), chopped lime slices to garnish 1. Put the dried shrimp in a small bowl, cover with warm water, leave to soak for 30 minutes, then drain. 2. Put the tamarind pulp in a bowl with 4 tbsp hot water. Blend together, then press through a sieve to extract 2 tablespoons of thick tamarind water. Mix the tamarind water with fish sauce and sugar. 3. Using a mortar and pestle, pound the garlic and chiles to form a paste. Heat a wok over medium heat, add 1 tbsp oil, then add the beaten eggs, stir for 1-2 minutes until eggs are scrambled. Remove and set aside. Wipe the wok clean. 4. Reheat the wok until hot, add the remaining oil, the the chile paste and dried shrimp and stir-fry for 1 minute. Add the rice noodles and tamarind mixture and stir-fry for an additional 3-4 minutes. 5. Add the scrambled eggs, shrimp, green onions, bean sprouts, peanuts, and cilantro, continue to stir-fry for 2 minutes until well mixed. Serve at once on heated serving dishes. |
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