Mark Bittman's Pad Thai

Name: Mark Bittman's Pad Thai
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 2 eggs; 59 milliliters fish sauce (nam pla); 59 milliliters fresh cilantro, chopped; 1 garlic clove, minced; 79 milliliters honey; 2 limes, quartered; 237 milliliters mung bean sprouts; 1 small head Napa cabbage, thinly sliced; 4 Tbsps peanut oil, divided; 1 teaspoons red pepper flakes; 113 grams wide rice stick noodles; 2 Tbsps rice vinegar; 118 milliliters roasted peanuts, chopped; 59 milliliters chopped scallions; 227 grams peeled shrimp; 4 teaspoons tamarind paste

Mark Bittman's Pad Thai might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 552 calories, 23g of protein, and 26g of fat. This recipe serves 4. If you have wide rice stick noodles, fish sauce, rice vinegar, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Asian cuisine.

Instructions

In a large bowl, add the rice stick noodles and cover with boiling water. Set aside for five minutes until tender but not too soft.

Ingredients you will need

Pasta

Water

Rice

Equipment you will use

Bowl

Drain in a colander, and then rinse with cold water. Toss with a tablespoon of the oil to keep the noodles from sticking together.

Ingredients you will need

Pasta

Water

Cooking Oil

Equipment you will use

Colander

In a medium saucepan, combine the tamarind paste, fish sauce, honey, and rice vinegar. Turn heat to medium-low and bring to a simmer, stirring occasionally.

Ingredients you will need

Tamarind Paste

Rice Vinegar

Fish Sauce

Honey

Equipment you will use

Sauce Pan

Add the red pepper flakes and turn off the heat. Set aside.

Ingredients you will need

Red Pepper Flakes

In a large wok or skillet, pour in the remaining three tablespoons of oil and turn the heat to medium-high. When oil starts to shimmer, add the scallions and garlic. Cook until fragrant, about one minute. Crack the eggs in, and let them cook for a few seconds until they start to set. Then scramble them with a wooden spoon. When the eggs are almost cooked, add the cabbage and bean sprouts. Stir well and cook until the cabbage starts to wilt, two to three minutes.

Ingredients you will need

Bean Sprouts

Green Onions

Cabbage

Garlic

Egg

Cooking Oil

Equipment you will use

Wooden Spoon

Frying Pan

Wok

Add the shrimp, and cook, stirring occasionally, until they turn pink.

Ingredients you will need

Shrimp

Add the cooked noodles and the sauce to the pan. Stir until everything is combined. Cook until the noodles are once again warm. Turn off the heat.

Ingredients you will need

Pasta

Sauce

Equipment you will use

Frying Pan

Divide the pad thai mixture between four plates.

Garnish with peanuts and cilantro.

Ingredients you will need

Cilantro

Peanuts

Serve with the lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

eggs 59milliliters

fish sauce (nam pla)59milliliters

fresh cilantro, chopped 1

garlic clove, minced 79milliliters

honey 2

limes, quartered 237milliliters

mung bean sprouts 1small head

Napa cabbage, thinly sliced 4Tbsps

peanut oil, divided 1teaspoons

red pepper flakes 113grams

wide rice stick noodles 2Tbsps

rice vinegar 118milliliters

roasted peanuts, chopped 59milliliters

chopped scallions 227grams

peeled shrimp 4teaspoons

tamarind paste

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. One wine you could try is Lang & Reed Napa Valley Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 30 dollars.