Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)

Name: Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Thai, Asian
Ingredients: 57 grams bean sprouts (about 1 cup, lightly packed); 59 milliliters very coarsely chopped (about 1-inch lengths) garlic chives, plus a pinch or two for finishing; 113 grams (about 2 cups, tightly packed) semi-dried thin, flat rice noodles (sometimes labeled “phat thai”), see note; 1 large egg, at room temperature; 1 serving Fish sauce; 1 serving Granulated sugar; 2 smalls lime wedges (preferably from a Key lime); 1 Tbsp shredded salted radish, soaked in water 10 minutes then drained; 1 serving To Serve Alongside; 2 Tbsps generous tablespoons coarsely chopped unsalted roasted peanuts; 1 serving Shrimp and Sauce; 1 Tbsp dried shrimp, rinsed and patted dry; 57 grams shrimp, (about 4), shelled and deveined; 2 Tbsps Thai fish sauce; 35 grams unflavored pressed tofu (firmer than “extra firm”), cut into small pieces (about 1 inch long, 1/2 inch wide, and 1/4 inch thick), about 1/4 cup; 2 Tbsps rendered pork fat or vegetable oil

Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts) is a pescatarian main course. This recipe serves 1. One serving contains 1106 calories, 45g of protein, and 52g of fat. Head to the store and pick up thai fish sauce, semi-dried, shrimp and sauce, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 1 hour. This recipe is typical of Asian cuisine.

Instructions

Heat a small dry pan or wok over medium heat, add the dried shrimp, and cook, stirring frequently, until they’re dry all the way through and slightly crispy, about 5 minutes. Set them aside in a small bowl. Covered at room temperature, they’ll keep for up to 1 week.

Ingredients you will need

Dried Shrimp

Equipment you will use

Bowl

Frying Pan

Wok

Combine the tamarind water, simple syrup, and fish sauce in a small bowl and stir well. Measure 1/4 cup plus 2 tablespoons, discarding the rest.

Ingredients you will need

Simple Syrup

Fish Sauce

Tamarind

Water

Equipment you will use

Bowl

Soak the noodles and stir-fry the dish: Soak the noodles in lukewarm water until they’re very pliable but not fully soft, about 20 minutes.

Ingredients you will need

Pasta

Water

Drain them well and snip them into approximately 8-inch lengths just before stir-frying.

Heat a large, heavy skillet over medium-high heat (or a wok over very high heat), add the pork fat, and swirl it to coat the sides. When it begins to smoke lightly, crack the egg into the center of the pan (it should spit and sizzle violently and the whites should bubble and puff).

Ingredients you will need

Pork Fat

Egg

Equipment you will use

Frying Pan

Wok

Add the tofu, radish, and dried shrimp beside the egg. If you’re using a skillet, decrease the heat to medium; if you’re using a wok, keep the heat very high.

Ingredients you will need

Dried Shrimp

Radish

Tofu

Egg

Equipment you will use

Frying Pan

Wok

Cook, stirring everything but the egg, until the edges of the egg are light golden brown, about 1 minute, then flip the egg (it’s fine if the yolk breaks), break the egg into several pieces with the spatula, and stir everything together well.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Spatula

Add the noodles and bean sprouts, and stir-fry (constantly stirring, scooping, and flipping) until the noodles and bean sprouts have softened slightly, about 1 minute.

Ingredients you will need

Bean Sprouts

Pasta

Add the shrimp, then stir the tamarind mixture once more and add it to the pan. Stir-fry, making sure the shrimp get plenty of time on the hot surface, until they are cooked through, just about all the liquid has evaporated, and the noodles are fully tender and no longer look gloppy or clumpy, 2 to 4 minutes.

Ingredients you will need

Tamarind

Pasta

Shrimp

Equipment you will use

Frying Pan

Add the chives and 1 tablespoon of the peanuts. Stir-fry briefly, then transfer it all to a plate, sprinkle on the remaining peanuts and chives, and serve with the lime wedges. Season to taste with the fish sauce, sugar, vinegar-soaked chiles, and chile powder.

Ingredients you will need

Chili Powder

Lime Wedge

Fish Sauce

Peanuts

Vinegar

Chili Pepper

Chives

Sugar

Note: Semi-dried noodles (fairly pliable rather than brittle, like fully dried) are widely available in the refrigerated sections of Asian markets. If you can’t find semi-dried noodles, you can substitute 2 1/4 ounces of fully dried “phat thai” noodles soaked in lukewarm water for about 10 extra minutes (to approximate the texture of semi-dried noodles).

Ingredients you will need

Pasta

Water

Equipment

Ingredients

Servings:

57grams

bean sprouts (about 1 cup, lightly packed)59milliliters

very coarsely chopped (about 1-inch lengths) garlic chives, plus a pinch or two for finishing 113grams

(about 2 cups, tightly packed) semi-dried thin, flat rice noodles (sometimes labeled “phat thai”), see note 1large

egg, at room temperature 1serving

Fish sauce 1serving

Granulated sugar 2smalls

lime wedges (preferably from a Key lime)1Tbsp

shredded salted radish, soaked in water 10 minutes then drained 1serving

To Serve Alongside 2Tbsps

generous tablespoons coarsely chopped unsalted roasted peanuts 1serving

Shrimp and Sauce 1Tbsp

dried shrimp, rinsed and patted dry 57grams

shrimp, (about 4), shelled and deveined 2Tbsps

Thai fish sauce 35grams

unflavored pressed tofu (firmer than “extra firm”), cut into small pieces (about 1 inch long, 1/2 inch wide, and 1/4 inch thick), about 1/4 cup 2Tbsps

rendered pork fat or vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try The Winery of Good Hope Bush Vine Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.