If you ask me what my favorite food is, my instant reply is “Pad Thai”, and that’s my # 1 comfort food. The different food sensations (sweet, tangy, salty, crunchy, chewy) just make me want for more. And to be honest, I can have Pad Thai even for breakfast, just probably with more scrambled eggs though. And it is not a difficult dish to make at all, it is stir-frying through and through. The only challenge is to move the softened pad thai noodles around the wok and soak in the pad thai sauce very gently without breaking them down. It will still taste ok, and won’t really matter if you are not bringing to a party as your potluck dish contribution. Thai restaurant cooks would usually make small portions of pad thai, for short orders, so the length of noodles remain intact. But to do a whole wok of pad thai, I’d substitute the pad thai noodles with fettucine noodles cooked almost al dente (not really quite al dente), which are more sturdy and can withstand frequent and lots lots more stirring and folding.
1/3 cup fish sauce
1/3 cup freshly squeezed lime juice
1/4 cup tamarind concentrate
1/2 cup light brown sugar
2 tablespoons to 1/4 cup ketchup
1 tablespoon minced garlic
crushed red pepper flakes to taste
red food color, as desired
Measure all sauce ingredients in a saucepan and bring to a boil. Remove from heat and set aside to cool.
fresh bean sprouts
shredded cabbage and julienned carrot
2 lightly beaten eggs, scrambled and broken into chunks
coarsely chopped peanuts
fresh cilantro or parsley leaves
Note: Please read my separate post on this amazing new food phenomenon “NoOodle, the No Calorie Noodle”