Phee and I spent Sunday pretentiously swishing about Brighton shopping in 'authentic' markets in the hope of recreating a realistic Pad Thai. The saddest thing is we found almost everything we needed in that bastion of middle class virtue- Waitrose...
Thought I'd share the recipe with you guys. Enjoy!
1. First off (cooking for veggies) meant replacing meat with tofu, which had to be pressed then heated to draw out all the moisture. this took fucking ages! If you're a vegetarian, or cooking for one, here are some decent instructions on how to prepare it before Pad Thaiing. (I advise doing it otherwise it all falls apart when you get down to business).
|Warm on low heat, turning tofu every 8 mins. or so. ours took about 45mins.|
|marinade ingredients: Salt, Garlic, Soy Sauce.|
You will need: coarse salt, 1 clove garlic and enough soy sauce to cover your tofu. finely chop garlic then smosh it over the salt with the flat of your knife until pulped.
I used a recipe for Pad Thai that I found on this brilliant Blog. its the best I have found so far, check it out.
4. For the Sauce: the marvelous Chez Pim has this to say on Pad Thai sauce: "lead with a salty flavor, follow by a mild sourness, then just a gentle sweetness and a soft caress from the chilli at the back of my throat at the very end." so this is what I went for. Mine didn't turn out quite like this (too sour) but was tasty non the less.
5. As I mentioned earlier, you have to be super speedy once you actually start cooking so its best to have all your ingredients ready to go.
|Soaked Noodles, Bean Sprouts, Tofu, Spring Onions, Pickled Beetroot, Lime, Chinese Cabbage, Chillies. We had grated carrot too but it doesn't seem to have made an appearance here.|
6. Heat your wok until it starts to smoke
7. Add oil (we used Sesame)
8. Add Tofu and a table spoon or two of your sauce (add extra garlic if you fancy it). Cook tofu until crisp and golden.
9. Add noodles and 1/2 cup of warm sauce. (best to have your sauce to hand and warming on a hob throughout).
10. Stir all vigorously making sure to keep everything moving until the noodles are soft. (if you find the sauce is evaporating too quickly add a bit of water. Again, its good to have this to hand as everything happens pretty quickly. Add more oil if your noodles are clumping.
11. Push noodles to one side and crack an egg into the wok. I found that the egg cooked too quickly and sort of disappeared. Next time I' going to try adding it last- I'll let you know how it goes. Toss all together.
12. Add bean sprouts, pickled beetroot, cabbage, spring onions and toss all together. Add more sauce if things are looking a bit insipid and pale.
13. whack it all on a plate sprinkle liberally with Peanuts, chilli and carrot.
14. Serve with booze (any you like but dry white wine and cider go particularly well). ENJOY!