Pad Thai - Noodle stir fry
Serves: 4 - 6
1/2 pound Rice Stick noodles (1/8" width)
4 Tbl sugar
4 Tbl White Vinegar
1 Tbl Tomato paste
2+ cloves Garlic chopped fine
1/2 lb yellow squash sliced medium
2 tsp vegetable or peanut oil
1/2 lb zucchini sliced medium
1/2 lb mushrooms sliced
1/4 c sliced sweet onions
2 Thai Chilies chopped fine, the small Thai chili's are the right ones.
1 lb of 26-30 shrimp Peeled & Deveined
Condiments: bean sprouts, small bowl of Thai chilies chopped, lime wedges, roasted peanuts, banana blossom sliced thinly.
*** 1 bottle of Fish sauce (nam pla or nuoc mam)
*** 1 bottle of Oyster flavored sauce
**** As in all Wok cooking have all items measured, divided, chopped, mixed and close at hand. Wok cooking just takes a few minutes, there will be NO time for rummaging around in the pantry hunting for fish sauce. Soak the noodles for 20 to 25 minutes in enough warm water to cover (put a splash of Fish Sauce and a small splash of Oyster flavored sauce in the water). When done, the noodles should be soft, but not so soft that they can be mashed easily with the fingers. Later cooking will soften them more. Drain the noodles thoroughly in a colander while preparing the other ingredients. Traditionally, they are left in full length strands, but you may cut them into shorter lengths (about 8-9 inches, say) to facilitate easier stir frying. Mix the fish sauce, sugar, vinegar, and tomato paste in a bowl. Stir until the sugar is dissolved. Set the mixture aside. Slice the scallions, both white and green parts, diagonally into pieces 1 1/2 inches long. Set aside. Chop garlic last so it remains pungent, set it aside. Prepare condiments: bean sprouts, small bowl of sliced Thai chilies, lime wedges, roasted peanuts, banana blossom sliced thinly. Set them aside. Now you are ready: Heat a wok, and add the saved vegetable oil to the hot wok. Swirl the oil to coat the surface of the wok. Add garlic and fry till golden. Add the onion and stir for 1 minute Add squash mushroom and onion and continue to stir fry Add the Thai Chilies turn to coat Add shrimp and fry till they turn pink Add the noodles and toss lightly to coat them with oil and to distribute the garlic and shrimp. Add the liquid mixed earlier and bring to a boil rapidly, gently folding the noodle, being careful not to break them. Reduce the heat to medium and boil the mixture, folding frequently, until the noodles have absorbed the liquid. Garnish and serve Garnishes: Pad Thai is traditionally served accompanied with fresh vegetables, in particular scallions, chilies, a small pile of fresh raw bean sprouts (to be mixed into the hot noodle dish), and if available, a wedge of banana blossom.