Thailand’s most famous dish is a satisfying medley of noodles, shrimp, chicken and Thai flavors. Authentic Pad Thai is made with juice extracted from tamarind pulp but this is not a widely available ingredient in Ohio. The rice vinegar and paprika stand in for the tamarind. Dried rice stick noodles are often used for Pad Thai, but quality varies brand to brand. Udon noodles or even linguine are much sturdier and more reliable.
3 TBS canola oil, divided
1 TBS rice vinegar
4 TBS fish sauce
1 tsp paprika
2 eggs, beaten
1 chicken breast fillet, cooked and chopped
12 medium shrimp, soaked in cold water for 15 minutes, peeled & cooked
2 TBS sugar
2 cups bean sprouts
2 scallions, chopped
1/2 pound Udon noodles or linguine, cooked & drained
1 TBS peanuts, chopped
Thai basil or regular basil leaves, chopped
1 lime, cut into wedges
In a large wok, heat 2 TBS oil. Add cooked Udon noodles, stir fry 1 minute. Add vinegar, fish sauce, and paprika. Toss noodles to coat.
Push noodles to the sides of the wok. Add 1 TBS oil to center of wok. Add eggs, cooking until firm. Break up and stir into noodles.
Add cooked shrimp and chicken, sugar, bean sprouts and green onions. Heat through. Turn onto platter. Garnish with peanuts and basil leaves. Serve with lime wedges.
Serves 4
Gary – This is not as focused on heat as many Thai dishes, so wines with firm acidity, either lightly dry or softly sweet, would be my choice, echoing the lime and vinegar flavors in this sweet and sour dish. Riesling from Alsace, Australia or Germany; Vouvray or Savennières; New Zealand or Loire Sauvignon Blanc would all be a fine match as would a crisp or lightly sweet rosé. Gamay, Pinot Noir, a soft Garnacha or Côtes du Rhône and other light reds will also work.
