Matt's Pad Thai

This is my take on Pad Thai. It is taken from Alton Brown's version with a change, I do not use the  tofu, my family prefers chicken. I have used the tofu, but you have to be very careful with the marinade that Alton uses, if you marinate the tofu too long, it comes out way too salty. I have modified this recipe to use dark meat chicken and for the marinade, I use low sodium soy sauce and water to cut down on the salt in the dish.



This recipe is all in the preparation - the cooking is very quick, or should be. I recommend that you get everything ready in little bowls or paper cups and then lay them out in the proper order before you even turn the heat on the wok. An important part of this dish is to be sure to not overcook it. Having everything ready on the counter next to your stove or grill makes things go quickly and your results will be improved.

INGREDIENTS

    1-ounce tamarind paste **
    3/4 c. boiling water
    2 Tbs. fish sauce **
    2 Tbs. palm sugar **
    1 Tbs. rice wine vinegar
    4 ounces rice stick noodles
    6 ounces marinated chicken directions below
    1 to 2 Tbs. peanut oil
    1 cup chopped scallions, divided
    2 tsp. minced garlic
    2 whole eggs, beaten
    2 tsp. salted cabbage **
    1 Tbs. dried shrimp **
    3 ounces Mung bean sprouts, divided
    1/2 c. roasted salted peanuts, chopped, divided
    Freshly ground dried red chile peppers, to taste
    1 lime, cut into wedges

** These items are usually found in a an Asian grocery store, click the links to see examples. Here is a kit that includes most of the items you will need.

DIRECTIONS

Place the tamarind paste in a small bowl and add the 3/4 c. of boiling water and set aside to allow it to steep while preparing the other ingredients.

Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.

Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside.

Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.

Place a wok over high heat. (See note at bottom "Teaching your little grill to wok") Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the chicken. Cook the chick until done, moving constantly. Cook in batches if necessary. Remove the chicken from the pan to a small bowl and set aside.

If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan and stop stirring; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition:

1. noodles,
2. sauce,
3. cabbage,
4. shrimp
5. 2/3 of the bean sprouts,
6. 2/3 of the peanuts, and 
7. Cooked chicken.

Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chili peppers and lime wedges.

MARINATED CHICKEN:

    6 ounces chicken thigh meat, cut into thin strips about 1 inch long
    3/4 c. low sodium soy sauce
    3/4 c. water
    1 tsp. Chinese five-spice powder

Slice the chicken and place in a zip bag. Combine soy sauce, water and five-spice powder and pour over the chicken and seal the bag. Place the bag in a dish or bowl (in case it leaks) and put in the fridge for 30 minutes to 1 hour turning the bag once to distribute the marinade. Remove the chicken from the marinade and use immediately.

Yield: 6 ounces dark meat chicken


TEACHING YOUR LITTLE GRILL TO WOK

I sometimes wok on my Big Green Egg. It allows you to get the center of the wok very hot, which is how they are supposed to work. You can do this same trick over almost any CHARCOAL fired grill like a Weber Kettle, etc. but it will not work over a gas grill. In order to get the proper amount of concentrated heat, use real lump charcoal, not briquettes. You need to use your wok-ring, if you have one. Remember, the wok-ring goes wide side down, the wok sits in the more narrow end. This focuses the heat onto the center of the wok.