In a discussion with my friend Maeve about simple meals to make during a busy work week  I mentioned how great a good home made pad thai can be.  There was serious doubt that this is actually something ‘doable’ on a Tuesday night after a long day.

Not wanting to be caught in a lie  I timed myself  to make sure I was telling the truth.  So ok, I admit it is not a 10 meal the first time around.  The sauce takes some experimentation until you have figured out the balance of sweet and sour that suits you, but once you know your personal preference a 15 minute stint in the kitchen on any given day will result in home cooked heaven. 

I have posted the basic ingredients and portions but there are a millon versions of this recipe out there so play around on a Saturday afternoon and then write it down for a weekday night. 

The sauce 

1/2 cup tamarind paste (I make my own in advance by soaking about 3/4 of package of pulp in 1/2 cup warm water and then strain out the seeds)

1/2 cup palm sugar (brown sugar can be subbed but isn’t nearly as nice)

4 cloves garlic minced

1/3 cup Thai fish sauce (have tried Vietnamese but definitely prefer Thai for this recipe)

1 lime juiced

 

Ingredients 

12 or so shrimp or firm tofu cut into 1/2 inch matchsticks

1 red pepper sliced

bunch of green onions cut in 1 inch lengths

3 or 4  baby bok choy cut up

several handfuls of mung bean sprouts

2 eggs

crushed peanuts 

Lime wedges 

Coriander leaves

1/2 package of medium rice stick noodles

A couple of ‘glugs’ of a neutral vegetable oil to start things off in the wok.

Sriracha sauce on the table for those who like it hot.

 

It also must be mentioned that Pad Thai is an exercise in military precision.   Like any cook in a restaurant  it is head down, no chit chat, ingredients at the ready beside the wok otherwise you will be disappointed with a huge sticky glup of a mess for supper.

So here we go.

The rice noodles go into a big bowl with warm water.  They need to soak for about 15 minutes and this becomes your timer.  You are not trying to rehydrate them fully, you want the sauce to finish that job so they should still be quite stiff when you add them to your wok.

Mix tamarind paste, sugar, garlic until the sugar dissolves then add your fish sauce and lime juice.

Cut up red pepper, bok choy, and green onions and  set aside.

From this point on things go very fast so be ready.  Heat your up your wok with the oil and get it  hot.  Just before the oil starts to smoke toss in the shrimp in, when they are almost cooked push to the side of the wok and break two eggs into the pan mix and cook until a firm omelette texture.  Next add your veg and stir fry for a minute or so.  Then add noodles and your pad thai sauce and mix and flip and stir until the noodles are cooked and your sauce is absorbed. 

Bowls at the ready I always add in some more bean sprouts right at the end for the crunch then tip everything into the bowls garnish with peanuts, cilantro, and lime wedges.  After that all that is left to be done….EAT.