I love Thai food. I mean, I really really love it. Though I've been cooking it for as long as I can remember, and the finished product is always tasty (in my humble opinion), the problem was that I was Canadianizing it too much; I was complicating things with too many ingredients (yes, ketchup was involved).
I've since learned that the beauty of Thai food is its simplicity. But here's the clincher - the signature Thai flavours could not contrast one another more. Most dishes are actually only based around 4 ingredients/flavours: sour-lime, sweet-sugar, salty-fish sauce, and spicy-chili. How do I know this? Well, Dan and I travelled to Thailand and spent a full day with a crazy Thai woman (trust me - she told us she threatens her husband with a cleaver if he stays out past 2am) and learnt the art of Thai cooking.
I guess I should come clean: for those who attempted the Tom Kha Soup I posted recently, I'm told that regular ol' ginger is NOT a substitute for galangal, but I still remain unconvinced...
Anyhow, you can trust me on this one - it's directly from the source. Pad Thai, though not the most obscure item on the menu, is the most traditional dish and, arguably, one of the easiest to make. That said, be creative, use other ingredients, garnish like it's your job - but always, ALWAYS stick to the basics and you'll never be let down.
What you'll need:
oil
sugar
fish sauce
oyster sauce
rice noodles
egg
tofu
garlic
carrots
green beans
To garnish:
cilantro and/or green onions
hot sauce or chili powder
chopped peanuts
What to do:
- Place vermicelli noodles in bowl of hot water to soak - Do not boil!
- Heat oil in wok and add chopped garlic
- Immediately add tofu pieces (or chicken if you so please)
- Add scrambled egg (you can scramble in the wok to save time and dishes)
- Immediately add 1 tsp sugar, 2 tsp fish sauce, and 3 tsp oyster sauce. Don't use measuring spoons - go with your gut
- Add your noodles and a tiny bit of water if they aren't fully cooked
- Last step! - Throw in your chopped carrots and green beans and cook for about 1-2 minutes - be careful not to overcook your veggies
- Add your garnishes and serve!
For a veggie (or kosher option), sub in mushroom sauce for oyster. Vegans (and kosher sticklers) can leave out the fish sauce or add soy.
Last night I made enough for two grown men and ate every last morsel. Please let me know if you enjoyed it as much.
