Pad Thai

Name: Pad Thai
Yield: serves 2
Ingredients: 3 tablespoons peanuts; 1/4 cup dehydrated shrimp (available in Asian markets); 1/2 cup hot water; 2 tablespoons nam pla (fish sauce); 1 teaspoon tobanjan (Chinese chili paste); 1 tablespoon sugar; 1 teaspoon rice vinegar; Pinch each of salt and pepper; 5 ounces dried rice noodles; 3 tablespoons vegetable oil; 6 large shrimp, peeled and deveined, with tails off; 6 ounces pork loin, thinly sliced; 1 clove garlic, minced; 2 cups bean sprouts; 1/2 cup chopped garlic chives (1-inch pieces); 2 eggs, beaten; 2 sprigs cilantro

December 9, 2011

One of Thailand’s signature dishes, pad thai is as popular in Japan as it is here in America. Rice noodles are easy to overcook, so be sure to prepare this dish in small batches. If you do want to serve four people, prepare enough ingredients for four servings (including doubling the sauce), but cook the recipe in two batches, one after the other. Also, use a nonstick skillet, if possible, because rice noodles can stick to a regular pan.

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