Ingredients
Sauce:
2 tablespoons lime juice 4 tablespoon peanut butter
2 tablespoon fish sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons palm sugar
2 tablespoons chili sauce
Pad Thai
4 cups rice noodles
1 tablespoon plus 2 teaspoons peanut oil
3 cloves garlic, minced
1 tablespoon minced ginger
3 scallions, thinly sliced on the diagonal
1 small leek, thinly sliced
8 ounce lobster meat, or jumbo prawns roughly chopped
2 eggs, beaten
¼ cup coarsely chopped cilantro
2 tablespoons toasted sesame oil
2 lime wedges
1 tablespoon chopped roasted peanuts
Instructions
Soak the rice noodles in warm water according to the manufacturer’s instructions. Drain well.
In a blender place all the sauce ingredients, blend until smooth
Lay out the remaining ingredients and garnishes in the order they will be used, so you will be able to work quickly.
Heat 1 tablespoon of the peanut oil in a wok over high heat. When the oil is hot, add the garlic, ginger, and two-thirds of the scallions, reserving the remaining scallions for garnish. Heat for 30 seconds to release the aromas, moving the ingredients constantly to avoid burning them. Push the garlic, ginger, and scallions up one side of the wok, off the direct heat. Add the leek and cook for about 1 minute, until it softens. Push the leek up the side of the wok. Add the lobster and cook for 1 to 2 minutes, until it turns opaque. Mix the lobster with the garlic, ginger, scallions, and leeks, then slide up the side of the wok.
Working quickly, add the remaining 2 teaspoons of oil and the eggs and scramble lightly. Then add the prepared noodles and sauce and stir-fry everything for about 1 minute, just until the noodles are warm. Fold in the cilantro. Taste and adjust seasoning with additional fish sauce if needed. Remove from the heat and drizzle with the toasted sesame oil. Quickly transfer the pad Thai to plates or bowls.
Garnish with the lime wedges, peanuts, and the reserved scallions. Serve immediately.
Notes
I usually get lobster tails and cut the under side to remove the lobster meat. Then I put the tail in the oven with olive oil or in boiling water just until it turns red. Then I use it for presentation on the plate.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: Stir Fry
- Cuisine: Thai