Casa M Pad Thai.
Dried shrimp and radish anchor this wok-seared pad thai, balanced by tamarind, fish sauce, and our signature heat
Dried shrimp and radish anchor this wok-seared pad thai, balanced by tamarind, fish sauce, and our signature heat
Ingredients
Ingredients
- FOR THE SAUCE:
- 4 Tablespoons Thai fish sauce
- 3 Tablespoons tamarind paste
- 1 Tablespoon lime juice, freshly squeezed
- 1 Tablespoon rice vinegar
- 4 Tablespoons sugar
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 1 Tablespoon Casa M Spice Co® Uncontrolled Cattle Drive®
- FOR THE PAD THAI:
- 2 Tablespoons coconut oil
- 2 cloves garlic, minced
- 2 Tablespoons packaged shredded sweetened radish
- 1 teaspoon dried shrimp, diced
- 2 eggs
- 1 cup chicken breast or thigh meat, cut into thin strips
- 10 large shrimp, cleaned and peeled
- 3 cups medium rice stick, soaked in warm water for an hour until they are supple
- 3 scallion tops, cut into 3" julienne
- 1/4 cup dry roasted peanuts, chopped
- 1 cup bean sprouts (optional, as topping)
Method
-
01
Soak rice noodles in warm water for 1 hour
60 minNoodles should become supple; can be done while prepping other ingredients.
-
02
Mix sauce ingredients until sugar dissolves
3 minWhisk it together and taste as you go — the sugar should fully dissolve and you want that tamarind-fish sauce backbone to sing without any gritty sweetness left behind.
-
03
Prep all ingredients for wok cooking
12 minMince garlic, cut chicken, peel shrimp, julienne scallions, chop peanuts.
-
04
Heat wok to high and coat with coconut oil
2 minWok should be very hot before adding ingredients.
-
05
Fry garlic 10 seconds then add radish and dried shrimp
1 minVery fast steps; garlic burns quickly.
-
06
Add eggs and chicken, scramble and mix together
2 minPierce yolk and let it coat chicken as it cooks.
-
07
Add shrimp and stir-fry until opaque
1 minWatch for the shrimp to turn from translucent gray to opaque pink; pull it the second it hits that color or it'll dry out on you.
-
08
Add drained noodles and cook until soft
4 minDuration depends on noodle thickness and heat; 2-5 minutes typical.
-
09
Add sauce and cook until absorbed
3 minStir often to coat noodles thoroughly.
-
10
Steam scallions in noodle indentation for 1 minute
1 minThe scallions should soften and start to char slightly where they touch the noodles — that's where the flavor builds.
-
11
Mix in peanuts and plate with garnishes
2 minReserve some peanuts and bean sprouts for topping.
From Mike's Notebook
Soak noodles exactly one hour — they'll be supple enough to separate but won't turn to mush when sauce hits.
Garlic burns in ten seconds; have radish and dried shrimp ready before the wok gets hot.
Pierce the egg yolk before scrambling so it coats the chicken evenly instead of setting in chunks.