Pad Thai is one of our favourite Thai dishes, however, due to the small Thai community here in Winnipeg, there aren’t very many places that serve good pad Thai. The last pad thai I had that was really good, was back in California, when I had visited Kevin and we were still in the dating stage. The restaurant we went to was called Lum Ka Naad, which is located in Northridge, CA. It was the best chicken pad thai I ever had.
This pad thai was just as good, and Kevin definitely approves of it, being the picky eater and food critique that he is. I made chicken pad thai for him, being the only kind of protein he eats, and I had the shrimp variety. The main ingredients in the sauce for pad thai contains the usual tamarind paste/concentrate, fish sauce, palm sugar and white sugar, and accompanying the pad thai is bean sprouts, peanuts, firm tofu, and lime juice for that added acidity and sourness that brings out the flavour of the dish.
Thick rice noodles, soak in room temp water for 15-30 minutes
Large handful of bean sprouts
Chilli pepper flakes2 tablespoons of tamarind paste/concentrate
2 tablespoons of fish sauce
2-3 tablespoons of palm sugar (or replace with sugar)
1 tablespoon of sugar
Shrimp or other type of protein
Scallion or chives, chopped into 2-3 inch pieces
Firm tofu, chopped into small cubes (optional, I didn’t use any)
Heat a couple tablespoons of olive oil in a wok or large skillet over medium-high heat. Once the oil is hot, add in your chilli pepper flakes. Allow the chili pepper flakes to infuse the oil for about 30 seconds, then add in your shrimp or other protein, and allow it to cook until the shrimp turns somewhat pink and begins to curl. If you have firm tofu, add it in after the chili pepper flakes, before adding your protein, and sauté your tofu, until it becomes slightly browned or golden.
Now, push your shrimp to one side of the wok or skillet, and crack in the two eggs, scramble the eggs a little to break the yolk and allow it to set for a bit before you scramble the eggs some more before you mix it with the shrimp. Next, add in your rice noodles, and combine 2-3 tablespoons of water with the tamarind paste/concentrate, palm sugar, fish sauce, and white sugar, before you add it into the wok. Mix everything together until the sauce coats all of the rice noodles.
Allow the noodles to cook for about 2-3 minutes, or until they are softened. Turn the heat off, and add in your bean sprout, crushed peanuts, scallion/chives, and toss thoroughly. Transfer the pad thai onto plates, and top it with some more bean sprouts, crushed peanuts, and chili pepper flakes, and along with a wedge of lime or two.