Thai Style Stir-Fry Noodles

Recipe.TV Test Kitchen

Serves: 2

Author: Chef Keda Black

Chef’s Note:
I love how this tastes and how it reminds me of the Pad Thais I had when I traveled to Bangkok. It’s inevitably different, but still so good. Don’t fret if you don’t have exactly the right ingredients. You can use another kind of fish sauce or leave it out and replace it with soy sauce diluted in a little water. If you want to make the dish vegetarian you would leave out the shrimp of course, definitely not the official way to go, but still tasty because you want that umami thing going on, so something fermented like soy sauce does work. You could also use coriander leaves and bean sprouts at the end, as well as dried shrimp which give a lot of taste but are not easy to find (I couldn’t find them at my grocery store). You can also replace the shrimp with chicken. Don’t forget those lime wedges on top for the perfect fresh finish to this delicious dish!

• 4 oz Thai flat rice noodles
• 2 cloves garlic
• ¼ cup soft brown sugar
• 2 oz Thai fish sauce (Nam Pla)
• 1 tbsp tamarind paste, soaked in 3 tsp water (optionally, replace with 2 tbsp rice vinegar and 1 tbsp water)
• 4-5 chives (or green onion stems)
• 5 tbsp peanut oil
• 2 eggs
• 1-2 red chilis
• 2 limes
• 5 oz diced firm tofu
• 5 oz raw shrimp
• 2 oz shelled peanuts
• 1 rounded teaspoon peanut butter
• 3-4 carrots
• a few Thai basil leaves, if available

1. Soak noodles in cold water for half an hour.

2. Mix tamarind water with sugar and fish sauce. Heat gently in a small saucepan and stir to dissolve. Whisk in the peanut butter.

3. Peel shrimp, slice chilis, finely chop garlic, chop chives, roast peanuts in a pan then chop, pick basil leaves, and peel and chop carrots.

4. Heat half the oil in a large frying pan or wok on high heat. Fry tofu and half the carrots until golden. Add the garlic and fry, stirring constantly. Lift the noodles from the water and add to the wok with some of their water. Stir (preferably with long chopsticks) for about a minute.

5. When the water dries out, add the sauce, and stir for about a minute. Push to the side. Add leftover oil, shrimp, and fry. When they turn pink, push to the side, and break the eggs in the pan. Stir then mix through the noodles.

6. Serve the noodles garnished with sliced chili, chopped chives, more carrots, basil leaves, and slices of lime.