Meal 18 is something I often order whenever I get Thai food, it’s a classic. Pad Thai is a noodle dish with chicken, often shrimp, eggs, peanuts, chives and bean sprouts, all in this amazing Pad Thai sauce. The main ingredient in the sauce is tamarind, which are these weird little brown fruits that have a sweet- sour citrusy taste. They are not easy to find in Edmonton, but you can buy a brick of tamarind pulp that can be rehydrated and used for the sauce. The sauce also has palm sugar, black soy sauce and probably the most fish sauce I’ve ever used in one recipe, but its mostly to cut the sourness of the tamarind, I really couldn’t tell there was that much fish sauce in it.
Essentially making pad thai is just a Thai stir-fry, first you start frying off the aromatics like garlic and shallots in a wok then cook the chicken/shrimp, then toss in the noodles and sauce. With the wok searing hot throw in an egg and fry it, mix in with the noodles etc and then top with chives, bean sprouts, peanuts and lime.
I think my version of pad thai turned out great, only thing that might deter me from making it again is I’ve got to find another use for the tamarind as it is a big brick and I only used about a third of it. Maybe a tamarind syrup for cocktails?
Thank you so much for reading another entry in my series of 30 meals from 30 countries! Photos and the updated map can be found below. I hope you enjoyed and see you again next meal.
Cheers,
Brandon
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