The beautiful thing about Pad Thai is the vast variety of ingredients you have to choose from. It’s kind of like the Thai version of a New England stew: you can use almost whatever you have handy or your favorite combination of protein and vegetables.
To make Pad Thai, you will need:
– A wok or large skillet
– Vegetable, avocado, or other cooking oil
– Rice noodles (one 12-ounce package serves four)
For seafood Pad Thai: choose one or more of the following: shrimp, scallops, crab, squid, sushi-grade tuna, clams, mussels, cod or other dense white fish. Cube large fish filets.
For meat Pad Thai: choose either chicken, pork, beef, or lamb. Meat should be boned and cut into cubes.
Vegetables: Choose as many vegetables as you wish: cubed extra-firm tofu, bean sprouts, snow peas, broccoli heads chopped and trimmed from the stalk, asparagus, green peas, scallions, chopped green onions, minced garlic, etc. (Tomatoes, squash, corn, potatoes, and beans are not typically used in Pad Thai.)
Directions
1. Pour ¼ cup of oil and 2 tablespoons of unsalted butter into your wok or skillet on your stovetop. Bring the heat up until melted and gently bubbling — not too high, not too low.
2. First, add the vegetables as these often take slightly longer to cook than the protein. Cook until al dente, stirring gently. Then remove from the wok and set aside in a large bowl.
3. Next, prepare the protein. You may have to turn up the heat slightly so that it is thoroughly cooked — then add to the vegetables in the large bowl.
4. Prepare the rice noodles in a large saucepan per the instructions on the package and drain.
5. Scramble four eggs in a Pyrex measuring cup or bowl, add 3 tablespoons of water. Then, add a little more oil to the wok, pour in the eggs, and scramble. As the eggs are cooked, add the rice noodles.
6. Flavor the eggs and rice noodles with 2-3 tablespoons of fish sauce, a tablespoon of soy sauce, and a dash of crushed red pepper, to taste.
7. Fold the vegetables and protein into the wok, and stir until the dish is hot.
8. Serve on a platter. Garnish with a lemon cut into wedges and serve.