BANGKOK PAD THAI RECIPE

Steps:

• Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
• Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
• In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
• In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
• Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
• In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through.
• Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

Steps:

• Start by soaking the dry noodles in lukewarm water while you prepare the other ingredients. Getting the noodles right is possibly the trickiest part of making Pad Thai. Make sure that the noodles are totally submerged in plenty of water.
• By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy.
• Julienne the tofu into 1 inch long matchsticks. You are aiming for the firm tofu to have a mozzarella cheese consistency.
• In a wok heat the oil until almost smoking. Drop in the julienne Tofu and fry until golden a crisp. Remove from the oil onto kitchen towel.
• Cut the Chinese chives into 1 inch long pieces and set aside a few fresh chives to garnish the final dish.
• Rinse the bean sprouts and divide equally. One half for cooking and one half for serving fresh.
• Mince the shallot and garlic together.
• Heat the wok again to a high heat with the same oil. Fry the peanuts until toasted, remove and place with the tofu.
• To the hot oil add the minced shallot, garlic, preserved turnip and stir until they start to brown.
• Drain the noodles well and add to the hot wok. Stir quickly to keep things from sticking.
• Add the tamarind, sugar, fish sauce and chili pepper and stir briskly. Keep the heat on high. You want to hot fry...not stew the ingredients - if you see liquid form turn up the heat!
• Push the noodles to the side of the wok and crack the egg onto the clear wok. Mix vigorously to scramble the egg until it is almost all cooked and then fold the egg into the noodles.
• Test the noodles by pulling a strand out to taste. If the noodles are too hard and not cooked add a little bit of water. You are aiming for soft yet chewy noodles.
• When the noodles are at your preferred texture add the shrimp and stir with a sprinkle of pepper.
• Add half the bean sprouts, the crispy tofu and the chives. Stir a few more times. By now the noodles should be soft, dry and very tangled, and intertwined with the other deliciousness.
• Serve onto your preferred plates and sprinkle with ground pepper and the roasted peanuts. Serve hot with the banana flower slices and a wedge of lime on the side.
• Garnish with the remaining bean sprouts and chives.
• Dress with your favorite Thai condiments such as sugar, chili pepper, vinegar and fish sauce - for your personal taste.
• Enjoy!