Pad Thai Classic Stir-Fried Noodles
Martha's recipe is inspired by one she tasted from Naomi Duguid and Jeffery Alford, authors of Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia.
- 2 ounces boneless pork loin, cut into 1/4-inch slices, then into 1 1/2-inch pieces
- 1 teaspoon sugar
- 2 tablespoons tamarind concentrate
- 2 tablespoons soy sauce
- 2 tablespoons Thai fish sauce
- 4 tablespoons peanut or safflower oil
- 2 to 3 garlic cloves, minced
- 2 to 3 ounces pressed tofu, cut into 1/4-inch slices, then into 1 1/2-inch pieces
- 3 large eggs, lightly beaten
- Coarse salt
- 8 ounces dried rice stick noodles
- 8 ounces bean sprouts, rinsed and drained (about 4 cups)
- 3 scallions, trimmed, flattened with the side of cleaver, and cut into 1 1/2-inch pieces
- 1 tablespoon dried shrimp, chopped
- 1 tablespoon salted radish (optional)
- 1 cup dry-roasted peanuts, coarsely chopped
- 1/2 cup fresh cilantro leaves
- Condiments, such as cayenne pepper, sugar, thinly sliced English cucumber, lettuce leaves, lime wedges and Thai Chile-Vinegar Sauce, for serving
Toss pork with sugar in a small bowl to mix. Combine tamarind concentrate, soy sauce, and fish sauce in another small bowl.
Preheat a 14-inch carbon-steel wok over medium-high heat until very hot. Add 2 tablespoons oil and swirl to coat sides and bottom. Cook garlic, turning over with a wooden spoon until golden, about 15 seconds.
Add pork, spreading into a single layer and cook until golden on all sides, about 1 minute. Add tofu and sear, pressing it against the sides of the wok, 10 to 20 seconds. Remove to a plate; set aside.
Season eggs with salt and pour into wok. Cook until the eggs start to set, about 1 minute. Using a spatula, cut into large pieces, and transfer to a shallow bowl or plate.
While meat rests, reheat wok over medium-high heat until sizzling-hot. Add 1 tablespoon oil and swirl to coat sides and bottom. Cook noodles, tossing and turning often and pressing against the sides of the wok to sear, until softened, about 2 to 3 minutes.
Push noodles up sides of wok and add remaining 1 tablespoon oil to bottom of wok and 2 to 2 1/2 cups bean sprouts and the scallions. Cook, tossing and turning, until wilted, about 20 seconds. Add dried shrimp and toss briefly with spatula. Add soy-sauce mixture. Cook, tossing and turning, about 30 seconds. Incorporate noodles. Transfer pork mixture to wok along with 1/2 cup peanuts and egg; toss gently to combine.
Divide among bowls and sprinkle with cilantro to serve. Remaining bean sprouts, additional peanuts, and other condiments should be served on the side.
SourceMartha Stewart's Cooking School