David's Recipe for Pad Thai
This version is kosher, and contains only easily-obtainable ingredients. In any case, someone told me that the pad thai which he ate in Thailand always included chicken, but never shrimp.
One-Dish Meal, Thai
- 750 gms medium-wide rice noodles
- 6 liters boiling water
- 1 kg chicken breasts
- 3 eggs, beaten with 1/4 cup lukewarm water
- A few chili peppers, according to taste, minced
- 1 onion, diced
- 1 cup bean sprouts
- 1 330-gm package tofu, diced
- 1/4 cup bland cooking oil or olive oil
- 1/4 cup soy sauce
- 2 soup spoons brown sugar
- Prepare the rice noodles by soaking them in the hot water - with the flame turned off - a little less than the time called for on the package. Set aside.
- Cut the chicken breasts into pieces about 1cm x 3cm.
- Stir-fry the chicken pieces over a high flame for a few minutes until they are opaque. Set aside.
- Scramble the eggs in the pan, breaking them into little pieces as you do so. Add to the reserved chicken.
- Stir-fry the onions for two minutes over a high flame. Add the peppers and stir-fry for another minute. Stir into the reserved chicken.
- Stir-fry the tofu pieces for a few minutes until they just start to change color. Add the bean sprouts and saute for another minute. Mix into the chicken mixture.
- Return the noodles and chicken mixture to the pan, mixed in with the sugar. Stir fry them until well mixed. The noodles will break. Don't worry about it.
- Mix in the soy sauce and continue to stir-fry until well blended.