After many trips to the Thai Place, Pei Wei, Thai House, the place on Metcalf, and Wai Wai, the time had finally come for me to attempt to make Pad Thai on my own. The internet is full of recipes, all of them dancing around what appeared to be a few core ingredients in true Pad Thai.
Here’s what I went with:
1/2 package rice stick (M) noodles (Three Ladies Brand)
3 tablespoons fish sauce (Squid Brand)
3/4 tablespoon concentrate cooking tamarind (Por Kwan brand)
3 tablespoons water (My house brand)
3 tablespoons ground fresh chili paste (Huy Fong Foods brand)
3 scallions
handful mung bean sprouts
3 tablespoons sugar
3/4 of a small shallot
1/4 teaspoon minced garlic
1 package chicken
1 egg
handful chopped peanuts
To start, I boiled some water then put half the package of rice noodles into the water. These sat for about 5 minutes, then I drained the water and let them sit uncovered for another 15 minutes while everything else was prepared.
The fish sauce, tamarind, water, sugar, and chili paste all went in a bowl and were mixed to create stinky Thai sauce. Do not smell this mixture, or any of the individual ingredients. You will likely lose your appetite.
Into three bowls I placed the shallot cut into small disks, the scallions cut into 1-3 inch portions, and a scrambled egg. The peanuts were chopped in the food processor, and left in it while the cooking took place. The chicken was cut into bite size pieces.
The large skillet was set to high, and allowed to heat up. I dumped a bit of vegetable oil in the middle, then went in the shallot and garlic, then the chicken. The shallots and garlic promptly started to burn and cake to the center of the skillet, but the chicken cooked quickly so I pulled the whole mess off and dropped it in a bowl to wait for round two.
I scraped off some of the burn shallot and garlic, then put some more oil into the pan. Next went the noodles into the pan, then went the scrambled egg to cook. Once done, the scallions, peanuts, sprouts, and stinky Thai sauce were added to the party. This was mixed for a short while until everything seemed incorporated, then the chicken was added back. This mix was stirred for a bit until everything seemed to be doing its thing, then I pulled it all off. More sprouts and peanuts were added to the plate. Rating 2/5, where Pei Wei = 1/5, and Thai Place = 5/5.
Lessons Learned:
1. Laura should not be around while the stinky Thai sauce is prepared. She will not want to eat anything that comes from that stink.
2. The fish sauce and tamarind paste should not be eaten alone. They’re a bit strong.
3. A stronger utensil able to stir should be used. The plastic holy spoon started to bend under the weight of the noodles, but the spatula wasn’t able to stir very well.
4. A better way must be found to cook the shallot, garlic, and noodles. They all stuck immediately to the pan and started to burn. The bendy spoon didn’t help the situation much.
5. This stuff cooks FAST. Everything MUST be prepared and waiting in bowls before starting.
6. Lacked fire. The equivalent of 3.5 tablespoons will likely be needed next time.
7. Could have used more sauce. An extra tablespoon of all stinky Thai sauce ingredients should be tried next time.
