Thai Noodles (Pad Thai)
- 2/3 pound dried rice stick noodles, preferably medium width
- 2 tablespoons vegetable oil
- 1/2 teaspoon minced garlic
- 2 shallots, thinly sliced
- 2 teaspoons ground chile paste, or to taste*
- 6 tablespoons ketchup
- 4 tablespoons granulated sugar
- 2 tablespoons fish sauce*
- 1/2 teaspoon salt
- 2/3 cup low-sodium chicken stock
- 3 cups bean sprouts
- 3 scallions, sliced into 1-inch pieces on the diagonal
- 1/4 cup chopped roasted peanuts
- 1 tablespoon vegetable oil
- 1/2 small yellow onion, sliced
- 1/2 teaspoon minced garlic
- 1/2 pound raw medium prawns, peeled and deveined
- 2 cups broccoli florets, blanched, shocked in ice water and drained
- 1/3 cup low-sodium chicken stock
- 1/4 cup coarsely chopped roasted unsalted peanuts (optional)
- Fresh chopped cilantro
- 4 lemon wedges
- Noodles: Bring 2 quarts of water to a rolling boil. Cook noodles for 2 minutes,
then rinse extremely well under cold running water. (This will ensure the noodles
are clean and free of the pungent dried rice flour odor.)
- Drain noodles in colander
and spread out to dry for at least 20 minutes. The noodles will stick together,
but don't be alarmed.
- Meanwhile, heat the 2 tablespoons oil in a wok or large nonstick saucepan
over moderate heat.
- Add garlic, shallots and chile paste and allow to sizzle
until golden, about 30 seconds.
- Add ketchup, sugar, fish sauce and salt and reduce
slightly, about 1 minute.
- Add 2/3 cup chicken stock and reduce heat. Stirring
frequently, simmer for 3 to 5 minutes.
- Remove 2 tablespoons of the sauce and set aside.
- Add noodles to wok and using chopsticks, gently separate the noodles. Turn
often and sauté until noodles absorb all the sauce and are cooked until just
tender, about 5 minutes.
- Add bean sprouts, scallions and peanuts and fold into the noodles.
- Remove from heat and set aside.
- Topping: Heat the 1 tablespoon oil in another nonstick pan over moderate
- Add yellow onion and garlic and sauté until soft and aromatic, about 1 minute.
- Add the prawns. Toss in pan until they turn opaque, about 2 minutes.
- Add broccoli, reserved sauce and the 1/3 cup chicken stock. Cover and cook until
vegetables are thoroughly hot, another 2 minutes.
- To serve, portion noodles onto individual dinner plate and top with the
prawns and broccoli stir-fry.
- Garnish with peanuts, cilantro and lemon wedges.
* Chile paste is a thick mixture of red chiles, including seeds, ground up with
vinegar and garlic. It is eaten throughout Southeast Asia. It is sold in the condiment
section of Asian grocery stores.
* Fish sauce ("nuoc mam" in Vietnam and "nam pla" in Thailand)'
is the soy sauce of those countries. It adds a richness that isn't fishy at
all (although it is made from fermented anchovies). Look for it in glass bottles
(denoting higher quality) in the condiment section of Asian markets.
Nutritional analysis per serving: 540 calories, 16 grams fat, 84 grams carbohydrates,
17 grams protein, 81 milligrams cholesterol, 1,556 milligrams sodium, 27 percent
of calories from fat