Pad Thai

Serves 4 as a main course

400g Thai rice noodles
1/2 cup tamarind paste
1/2 cup warm water

200g skinless, boneless chicken thigh fillets
200g fried tofu
12 tbsp roasted unsalted peanuts
6 tbsp fish sauce
4 tbsp sugar
4 tbsp lime juice
1 cup vegetable oil
2 tsp chopped garlic
16 large shrimps, shelled and deveined (50 oz)
4 eggs
2 cup bean sprouts
4 stems green onion, cut into 1-inch pieces
1 tsp roasted chilies

Strips of red pepper
Fresh coriander leaves
Wedges of lime

1. Soak noodles in plenty of cold water for at least 1 hour.

2. Combine tamarind paste with a 1/2 cup warm water in a small bowl and let soak for at least 15 minutes.

3. Slice the chicken into 1/4-inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. Reserve.

4. Slice the fried tofu into 3/4-inch cubes. Reserve.

5. Blend or process peanuts into coarse meal. Reserve.

6. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 10 tbsp of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer.

7. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes.

8. While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.

9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and take off heat.

l0. Transfer noodles to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately.

slightly modified from:
Simply Thai Cooking
Wandee Young and Byron Ayanoglu
Robert Rose, Inc., 1996

Comments: Fantastic!! Though 1 cup of oil is quite shocking..(i used half cup...couldn't bring myself to do it...) but less oil means that you'll find the noodles sticking together...the copious amount of oil also elevates the overall temperature and seals in the flavours. Oh...n do get the tamarind pulp and fish sauce...relatively inexpensive and widely available at Asian grocers...i think these two ingredients make a whole world of difference!