One doesn’t simply walk into Five Spice without discussing Pad Thai. Jerry, as I recall, said there are two types of Pad Thai recipes – one sweet, one almost sour. He preferred the latter.
Sauce For Pad Thai
Note that this makes enough sauce to tide most small families over for a while. Adjust accordingly.
Pad Thai v1
- Add garlic, preserved vegetable to wok. Cover with egg. Do not stirfry, let egg 'set.'
- Immediately add shrimps and scallions to wok, not in egg.
- Flip egg mixture up over shrimps, let 'set.'
- Add sprouts, rice noodles. Stir fry all together, breaking apart egg and mixing well. Egg should not be burned.
- Add pad thai sauce (and a little broth, if necessary). Mix well. Dish should not be wet nor dry, but moistened.
- Serve in a pasta bowl with "3 fingers" of sprouts, peanuts, cilantro, and lemon wedge.
Pad Thai v3
- 2 teaspoons garlic
- 4 ounces dried noodles, soaked
- 2 Tablespoons lemon juice
- 1 ½ Tablespoons fish sauce
- ½ teaspoon sugar
- powdered dried shrimp
- chopped peanuts
- ½ teaspoon chili powder
- 1 Tablespoon preserved vegetables (Chinese pickles)
- 2 scallions ("inchers")
- Beat one egg and add 1 T powdered dried shrimp, 1 T chopped peanuts.
- Heat oil in wok and add garlic and cook until browned. Add egg and cook a few seconds.
- Add noodles, stir well. Add juice, fish sauce, sugar, 1 T peanuts, 1 T dried shrimp powder, chili, preserved veggies, beansprouts, scallions. STIR WELL.
- Turn onto plate and scatter remaining peanuts, shrimp, more beansprouts.
- The note card scratches out 2 T of powdered shrimp and 2 T peanuts to use only 1 T each, but the recipe itself calls for 2 T of each. My guess is that the correction in the ingredient list was made to keep people from using too much in the first stage.
- The final garnish ingredient isn’t clear.