CHICOPEE, Mass. (Mass Appeal) - You can order Pad Thai when you're out for dinner, but what if you could make it at home?
Pengyew Chin the manager of Pengyew Catering LLC came onto Mass Appeal to preview the Garlic & Arts Festival and to prepare Pad Thai.
Serving size: 4
- ½ cup vegetable oil
- 4 tsp garlic minced
- 4 tbs preserved (salty) radish chopped (optional)
- 1 lb shrimp peeled & deveined
- 4 large eggs
- 1 lb rice noodles (Banh Pho)
- 1 cup Pad Thai sauce (or to taste)
- 1 lb mung bean sprouts rinsed & drained
- ¾ cup unsalted roasted peanuts chopped
- ½ cup cilantro chopped
- ½ cup scallion sliced thinly
- water if needed
Pad Thai Sauce
- 1 cup fish sauce
- 1 ½ cups sugar (or less)
- 2 cups rice vinegar (unseasoned) or less
- ¼ cup Sriracha chili sauce (or to taste)
- ¼ cup soy sauce or to taste (optional)
- Soak the rice noodles in a container with enough hot tap water to just cover for about ½ an hour or until noodles are softened but still firm. (Do not use boiling water.) Drain, cover and set aside.
- Heat the sauce ingredients in a saucepan just until the sugar dissolves. The extra sauce will keep in the refrigerator for a long time.
- Chop the garlic, preserved salty radish (sometimes labeled as turnip; if using), peanuts, cilantro and scallion.
- Prepare the shrimp. Mentally divide all mis-en-place into 4 equal portions as you will have to fry one portion at a time to ensure the Pad Thai is cooked quickly and is slightly scorched.
- Heat a wok or fry pan on high heat until hot. Put in 2 T of oil and swirl to coat the surface. Add 1 t garlic and 1 T radish (if using) and stir for a few seconds until garlic begins to brown.
- Add ¼ of the shrimp, stir-fry, crack an egg over the shrimp and scramble. Before the egg is completely cooked, add ¼ of the rice noodles and 4 T Pad Thai sauce.
- Mix well and stir-fry for about 5 minutes. If noodles are still chewy, add a little water at a time and continue stir-frying until the noodles are softer than al dente, on the dry side, shiny with oil and slightly scorched.
- Turn off the heat but do not remove wok from the stove, add ¼ of the mung bean sprouts and peanuts. If you prefer a saucier dish of noodles, you may add some Pad Thai sauce at this stage. Toss and mix well.
- Place the Pad Thai on a plate or noodle bowl and repeat with the rest of the noodles.
- Garnish with cilantro and scallion and serve immediately.