Play around with different types of mushrooms in this pad Thai: In summer, try buttery-sweet chanterelles. In the spring, you can splurge for a few morels.
Slideshow: Thai Recipes
1/2 pound dried pad Thai rice noodles (banh pho)
1/4 cup soy sauce
2 tablespoons light brown sugar
1 tablespoons tamarind paste (see Note)
1 tablespoon Sriracha or chile-garlic sauce
2 tablespoons vegetable oil
2 small shallots, thinly sliced
8 ounces mixed wild mushrooms, stems removed and halved
2 garlic cloves, thinly sliced
1 cup julienned carrots (from about 1/3 pound carrots)
4 scallions, cut into 1-inch pieces, plus finely chopped scallions, for
2 large eggs, lightly beaten
1 cup bean sprouts
How to Make It
Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.
Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.
In a large nonstick wok or skillet, heat the oil until shimmering. Add the shallots and mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and carrots and stir-fry until soft, about 2 minutes. Add the noodles and the 4 scallions and stir-fry until heated through, about 2 minutes.
Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the bean sprouts and thinly sliced scallions, then serve.
Tamarind paste is available from Indian, Asian and Latin markets.
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