Pad Thai Bonanza

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.

Sauce For Pad Thai

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Course: Sauce
Cuisine: Thai
Servings: 48

Ingredients

  • 7 ½ cups lemon juice
  • 5 ¼ cups fish sauce (for vegetarian sauce, substitute soy for fish and and 1 cup of water)
  • 10 Tablespoons sugar
  • 1 Tablespoon cayenne

Pad Thai v1

Pad Thai v1

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Course: Main Course
Cuisine: Thai
Servings: 1

Ingredients

  • oil
  • 1 fork garlic
  • 1 spoon preserved vegetables (Chinese pickles)
  • egg (to cover)
  • 6 to 9 shrimp
  • scallion ("inchers")
  • bean sprouts
  • rice noodles
  • 3 Tablespoons Pad Thai Sauce
  • 1 Tablespoon ground peanuts
  • cilantro
  • lemon wedge

Instructions

  • 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

Pad Thai v2

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Course: Main Course
Cuisine: Thai
Servings: 1

Ingredients

  • oil
  • 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 scallion ("inchers")

Instructions

  • 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.

Notes

  • 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.

Sweet Pad Thai

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Course: Main Course
Cuisine: Five Spice, Thai
Year: 1998
Servings: 1

Ingredients

  • ½ fork garlic
  • 1 spoon preserved vegetables
  • 1 egg
  • shrimp
  • ½ fork chili paste w/garlic (a little less (sambal))
  • sugar
  • green cabbage (a small handful)
  • 2 fingers inchers
  • vegetable broth
  • rice noodles
  • bean sprouts
  • ¼ cup Sweet Pad Thai Sauce (+)
  • peanuts
  • cilantro
  • lime

Instructions

  • Oil in wok. Add garlic, preserved veggies, season with salt and pepper. Cover with egg.
  • Add shrimp, sambal. Season with salt, sugar. Stir fry until 3/4 done.
  • Add cabbage, inchers, and a little broth to moisten.
  • Add rice noodles, bean sprouts, and a little broth if necessary.
  • Add Sweet Pad Thai sauce and mix well.
  • Serve and garnish with sprouts, chopped peanuts, cilantro, and lime.

Sweet Pad Thai Sauce

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Course: Sauce
Cuisine: Five Spice, Thai
Year: 1998
Servings: 32

Ingredients

Instructions

  • Mix well.

Notes

  • Note that this is a sauce of sauces.
  • The dual entries for the Thai sweet chili sauce are to make adjusting servings more accurate.
  • The 32 serving yield is an estimate based on a total of approximately 8 cups of product and an estimate of a quarter cup of sauce (“1/2 wok spoon”) from the Sweet Pad Thai recipe. 

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