Padd Thai is easy and quick to make at home. Pretty versatile as you can customize the ingredients according to your liking. The only disadvantage about making it for a large crowd is that you might never get a chance to sit down with your guest, as you must continue making it one batch at a time, or two serving at the most. One last thing, use this ingredients as a guideline. If you like it sweeter add more palm sugar, if you like it tangier, add more tamarin ... and so on ... Hope you like it!
Padd Thai, Stir Fry Noodle Thai - Style
make 1 generous serving
The sauce:
1/2 cup chopped palm sugar
1/4 cup seedless tamarin pulp, soaked in 1/2 cup hot water for 15 minutes
1/4 cup fish sauce
1 cups water
For the noodle:
3 oz flat wide rice noodle
2 tbs canola, or peanut oil
1/2 cup chopped scallions
1/2 cup sliced baked firm tofu
1 cup sliced fresh shitake mushrooms
1 red jalapeno chili, seeded - sliced, optional
1/4 cup Padd Thai sauce
1 cup fresh mung bean sprouts
1 tbs dry roasted unsalted peanuts
salt as needed
Soak rice noodle in lukewarm water for 10 to 15 minutes until pliable, drain in a colander. Set aside.
Using your hand, squeeze tamarin pulp to milk it. Strain into sauce pan, add chopped palm sugar, fish sauce, and water. Boil until the sugar is well dissolved. Remove from the heat. let Cool completely. Refrigerate until ready to use. The sauce will keep up to a week in the refrigerator.
Heat your wok over medium high heat until very hot, add oil. You will see that the oil will be smoky as soon as it touch the wok, immediately add scallions, tofu, and shitake mushroom. Stir fry for about 30 seconds. Now add the soaked noodle, chili, if using, and the sauce. Stir continuously for about 45 seconds, add bean sprouts continue to stir fry for 10 seconds. Taste to see if need more salt. Transfer to a plate, sprinkle in roasted peanuts. Serve immediately along with fresh bean sprouts, and chili powder on the side if you wish.
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