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My Pad Thai
   I always order pad Thai when we go out for Thai food. I've had different versions of this from different restaurants in Victoria and they range from saccharine sweet, too ketchupy to something that taste like it came straight out of a bottle that I was left wondering why I bothered paying $13 when I could have bought the sauce for $3. So far the best Pad Thai I've had is from the Baan Thai on Cadboro Bay Road and from a little hole in the wall take-out restaurant called The King and Thai at the International Village on Cook's Street Village. Pad Thai or not, the best Thai food in Victoria can be found at Baan Thai on Cadboro Bay Road hands down. I guess I like to order it because I've never actually manage to make it successfully. The first time I made pad Thai, I invited people over for supper. It turned out mushy and the noodles ended up soggy so they fell apart in little pieces. I was so embarrassed I felt like taking my guests out to Baan Thai instead of serving it. Thankfully we had some pretty good wine to help wash it down. This would be the second pad Thai I've ever made in my life.This time around, I seem to have managed to make something decent and I am very excited that I decided to actually post it. My husband said this can easily match any restaurant's pad Thai, I'll take that compliment anytime lol! I guess we'll be saying to Baan Thai soon. I adapted the recipe from Judy Bastyra and Becky Johnson's book called Thai Food and Cooking. Again, as usual I do not have most of the ingredients so I just stuck to the fundamentals (tamarind, fish sauce & palm sugar) and just trusted my taste buds as I go along. This can feed 4 to 6 hungry people. 16 prawns, peeled and deveined 1 chicken breast, thinly sliced 350g rice noodles 3 1/2 tbsp vegetable oil 1 tbsp chopped garlic 2 eggs, lightly beaten 1 small block of extra firm tofu, cut into strips and fried 1/2 tsp dried chili flakes 3 scallions, cut into diagonals 2 1/2 cups beansprouts 2 medium carrots, shaved into thin ribbon-like strands 1/2 cup roasted peanuts, coarsely ground 2 tbsp palm sugar 1 tbsp dark soy sauce 3 tbsp fish sauce 3 tbsp of tamarind juice, made by mixing tamarind paste w/ warm water 2 tbsp oyster sauce Cilantro and slices of lime for garnish and more flavour Combine palm sugar, fish sauce, tamarind juice, oyster sauce, soy sauce and 1/2 tbsp of oil and whisk until the palm sugar is dissolved. Place the rice noodles in a large bowl, add warm tap water and soak for 20 minutes, then drain thoroughly and set aside. Heat 1 tbsp of oil in a wok. Stir-fry the garlic until golden. Stir in the chicken, lightly season with salt and pepper and cook until lightly browned about 5 minutes then add the prawns and cook until pink about 1 - 2 minutes. Remove and set aside. Heat 1 tbsp of the remaining oil in the wok. Add the eggs and tilt the wok to make a think layer. Stir to scramble and break up. Remove from the wok and set aside with the prawns and chicken. Heat the remaining 1 tbsp of oil in the same wok. Add the fried tofu slices and chili flakes. Add the noodles ant stir-fry for about 5 minutes, add more oil if the noodles stick. Add 3/4 of the shaved carrots, scallions, half the peanuts and half the bean sprouts toss and pour the palm sugar, tamarind and fish sauce mixture. Mix well, ensure that the noodles are well coated with the sauce and cook until the noodles are heated through. Return the prawns, chicken and egg mixture to the wok and mix with the noodles. Serve topped with the remaining carrots, bean sprouts, and peanuts, and garnish with cilantro and lime wedges.   related searches : Pad
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