You might have laughed when you read the title of this recipe, but each step is really easy. This takes some time, but is a perfectly good recipe for beginning chefs.
Read this recipe through, and gather your ingredients. You want everything to be “mis en place.” This means, prepare everything before you start, because things move quickly. See Step 10 for alternative toppings that you should have ready.
INGREDIENTS and STEP BY STEP
Step One: Spicy Vinegar Dressing
- 1/3 C white vinegar – heated 30 seconds in microwave
- 1/2 tsp granulated sugar
- 1 or 2 serrano peppers – cut into extremely thin rings
- Combine in a small glass bowl and set aside
Step Two: Daikon Radish Sticks
- 1/4 C water – heated 30 seconds in microwave
- 1 tsp sugar – dissolved in hot water
- 1/4 tsp salt – dissolved in hot water
- 1/2 tsp white vinegar
- Daikon (or regular) radish
– Cut into flat disks, then cut into thin sticks - Combine in a small glass bowl and set aside
Step Three: Tamarind Fish Sauce
- 1/4 C fish sauce or nam plah – available at most Asian markets
- 3 TBL sugar
- 1 TBL soy sauce
- 1 tsp corn starch
- 1/4 C tamarind concentrate (be sure to make sure it says “Product of Thailand” or something similar)
- Zest and juice from one lime
- Combine in a small glass bowl and set aside
Step Four: Crispy Shrimp
- Six pieces of shrimp coarsely chopped or halved along the vein
- Toss with 1/8 tsp sugar and 1/8 tsp coarse sea salt
- Spread out on a glass plate and microwave for 2 minutes at 50% power
- Set aside for later use
- … or just buy and use 2 TBL packaged dried shrimp
Step Five: Cook Rice Noodles
- Put 8 oz of 1/4 inch rice noodles in a large mixing bowl with 1/2 tsp salt
- Pour in 6 C boiling hot water (all at once)
- Toss until all noodles are coated
- Let rest for 8-10 minutes – tossing occasionally
Step Six: Soften Garlic and Onions
- Mince garlic and 6 scallions (both green and white)
- Heat 1 tsp olive oil
- Lightly cook only until garlic has softened, not browned
- Set aside for later use
Step Seven: 1 LB Cooked Protein
- If using whole shrimp, make sure shrimp has been properly deveined
- If using Tofu, make sure you cook until the edges are slightly crispy
- If using Pork Loin, trim into thin strips before cooking
- Toss protein in 1 TBL sugar
- Cook in 2 TBL sesame oil until browned (all sides)
- Set aside for later use
Step Eight: Cook eggs and combine with Protein
- Beat 4 eggs well
- In the pot just used for your protein, soft scramble the eggs in 2 TBL EVOO – do not overcook
- Combine eggs with protein
- Remove from heat and set aside for later use
Step Nine: Combine all Ingredients with Noodles
- Put noodles into a colander to drain
- Move noodles to mixing bowl
- Toss noodles with 1 tsp sesame oil
- Toss with vinegar mix created in Step 1
- Toss with radish mix from Step 2
- Toss with the sauce from Step 3
- Toss with crispy shrimp from Step 4
Step 10: Plate, Top and Serve
- Put noodle mixture on a serving plate
- Top with bean sprouts
- Top with crushed peanuts
- Top with scallion mixture Step 6
- Top with proteins from Steps 7 and 8
- Top with fresh cilantro
If it still seems too difficult, see PAD THAI IN FIVE STEPS
Doubling the Recipe:
Cook’s Note: If you want to double this recipe, DO NOT double the ingredients, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.
Making Your Own Tamarind Sauce
You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.
