Alan's Pad Thai
April 4, 2016
- 8 ozs pad thai noodles (1 box)
- 6 tbsps sugar
- 2 tbsps lime juice
- 5 tbsps fish sauce
- 2 tsps rice vinegar
- 2 tsps paprika
- 3 eggs, well beaten
- 2 tbsps peanut oil
- 2 tbsps garlic, chopped
- 2 hot dried thai chili peppers, chopped
- 12 ozs chicken or prawns or veggies (whatever your favorite is); chopped into 1.5 inch cubes
- 1/2 cup peanuts, chopped (dry roasted or cocktail peanuts)
- 1 lime, cut into wedges
- 4 tbsps fresh cilantro, chopped
- fresh chilies, chopped, as a garnish if you want more heat
- 1 cup bean sprouts (optional)
Tasting notes: Asian dishes and dry whites and sparklings are a classic pairing and we think this pad thai is great with the Brut Rosé,
Alan's Tips: For cooking this dish, it is best to fire up the wok as hot as you can get it. I have yet to find a stove from which I don't want a little more heat. Slower cooking will result in a mushy finished dish. Also, if you can get someone to help with all the chopping, it will be a lot faster!
- In a bowl combine the sugar, lime juice, fish sauce, vinegar and paprika. Set it aside.
- Soften the noodles in boiling water until they are just al dente. Rinse with cold water and set aside. (Use several quarts of well-salted water)
- Warm a little oil and fry the eggs in a wok until scrambled. Remove and set aside.
- Heat 2 tbsp peanut oil in wok. Add garlic and cook for 30 - 60 seconds.
- Add chili pepper and chicken. Stir-fry until just barely cooked through.
- Add noodles and sauce mixture. Stir-fry 3 – 5 minutes stirring frequently to mix until all ingredients are well cooked. Add bean sprouts (optional), peanuts and egg; mix to combine.
- Serve immediately with lime wedges, cilantro and fresh chilies.
Photo courtesy of allrecipes.com, Transmonicon