My 7 year old came home one day pleading with me to learn from her friend’s Mom,how to cook ‘phad thai’…..”its the most delicious, ‘awesomest’ noodle I’ve ever eaten!” she said.
Isn’t it curious how kids just love what they ate at someone else’s house? (I don’t know about yours, but my kids are pro’s at this.) Never mind that it is our standard order at our favorite Thai restaurant, ‘Benjarong’, here in Chennai.
Like any good Mom, I called up the expert “pad thai-ing” Mother. She gave a recipe using peanut butter, imli (tamarind)chutney and ready Thai red curry paste.
Now I’m sure this made a very tasty Phad Thai….but the food snob that I am, I thought, “What! Not from scratch?”
It took me a few weeks, but I dragged myself to the computer and trawled the net for Phad Thai recipes.
Now there are thousands, if not more, varieties of Phad Thai recipes. But very few seemed to be ‘authentic’ to me.
Many of them used all kinds of packaged ingredients, but then I chanced upon a blog http://chezpim.com where
Pim shares her secrets to the best Phad Thai.
Phad Thai needs to have 4 flavours:
1.Salty (fish sauce)
2.Sweet (palm sugar)
3.Spicy (chilly powder)
4.Sour (tamarind pulp)
The recipe I follow belongs to Pim, I make a larger quantity as it stays beautifully bottled in the fridge.
My kids love it in their lunch box and it works for me as well because I have a fingerlickingly good ingredient on hand all the time.
PHAD THAI SAUCE:
1/2 cup tamarind pulp ( start with less and add to taste)
1/2 cup palm sugar
1/2 cup fish sauce
1 tsp chilly powder
Put all the ingredients in a pan and bring to a gentle boil. Simmer till very slightly thickened and the palm sugar dissolved.
I like my sauce a little sweeter. Play around with the ingredients till you find the balance that is right for you.
( add less tamarind to begin with and keep adding more after tasting)
Strain the sauce as the palm sugar almost always has some grit in it.
Cool and keep it in a jar in the fridge.
Jo’s Phad Thai…..Full of veggies and protein so it’s a complete meal!!
(Once again I may not be preparing the most authentic version but rather a wholesome meal with what I have on hand)
1/2 packet of Rice Sticks
1 stalk celery, chopped fine
3-4 spring onion with leaves, chopped ( if I don’t have this, I use sambar onions/shallots or just plain old onion)
1 Carrot, julienne
A handful of French Beans, julienne
1/2 leek cut fine
1 cup cabbage, julienned
1-2 chicken breast, sliced
15- 20 prawns (optional)
Tofu(….if you like it…if used cut in cubes and fry before using)
1 cup Beansprouts
1/4 cup chopped peanuts
The How To:
1.Boil up a pot of water. Take off the stove and soak the rice sticks in the hot water. Add a little salt to taste.
Do not keep it for too long, just until the rice sticks are al dente.
Once done, drain in a colander and run cold water over it to stop the cooking process.
2.Heat a wok and add in some oil.
Make a thin omelette with the 2 eggs. When done cut it into strips and keep aside.
3. Heat some oil and toss in the sliced chicken along with a spoonful of Phad Thai sauce. Saute till done and keep aside.(repeat the same procedure if you are using prawn as well)
4.Heat some more oil and add in the chopped celery, sautee for about a minute.
5.Add in the onions, fry till they begin to change colour.
6.Add in the carrots and beans, sautee. ( I normally have a problem with the beans, so at this stage I cover the wok for a few seconds so that steam can help the beans along.)
7.The cabbage and leeks go in next.
Cook the veggies so that they are 3/4 done and still retain a bite.
8.Toss in the cooked chicken and stir fry.
9. At this point divide the veggie chicken mixture into 2 portions.
Keep one portion in the wok, add in half the cooked drained rice sticks.
10. Add in the Phad Thai sauce to taste.
11. Sprinkle with chopped peanuts and add a squeeze of lime.
12.Then do the same with the other half of the veggies and rice sticks.
13. Serve garnished with the omelette strips. ( My kids prefer the egg like this….but you could also push aside the
chicken /veggie mix to one side of the wok and scramble the egg on the other half, once cooked mix it all together.)
Important tips to remember when making Phad Thai I picked up from Pim http://chezpim.com
* Soak the noodles/rice sticks till al dente only.
* Make small quantities of noodle at a time.
(Making smaller batches makes it easier to mix evenly. When you try to make a large batch in a hot wok, by the time you mix all the elements together, the noodles overcook. )
*You can keep the excess sauce bottled in the fridge.
Enjoy your Phad thai with a starter of Chicken Satay………recipe coming soon!! Watch this space!!
Where to find what in Chennai
Fish Sauce – Blue Elephant, Nilgiris, Mercado, Amma Nanna
Palm Sugar- Nilgiri’s, Econut
Rice Sticks- How How Brand, Nilgiri’s, Mercado
Celery and Leek- Veggie vendor outside Nilgiri’s Adyar, Besant Nagar and Cathedral Road.