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DERENZO FAMILY – NORTHPORT, NY
“We love Thai cuisine and this nourishing homemade version is filled with flavor!” NITZA AND TOM DERENZO
DANIELLE’S PAD THAI TAKE-OUT
INGREDIENTS
8 oz. Pad Thai rice stick noodles
3 tbsp. tamarind puree 6 tbsp. brown sugar
4 tbsp. fish sauce
3 tbsp. oyster sauce
2 tbsp. vegetable oil
4 large eggs,
room temperature
1 yellow onion, sliced
4 cloves garlic, finely chopped
3 cups bean sprouts
1 cup extra firm tofu, cut in 1 1⁄4-inch batons
10 oz. chicken breast, cut into thin strips
1⁄2 cup garlic chives
1⁄2 cup finely chopped peanuts
1 Place noodles in a bowl and pour boiling water over them. Soak for 5 minutes, then drain and rinse in cold water. Set aside.
2 Mix tamarind puree, brown sugar, fish sauce and oyster sauce in small bowl.
3 Heat oil in large non-stick pan
over high heat. Add onion and garlic and cook for 30 seconds. Add chicken and cook for 1 1⁄2 minutes until almost cooked through.
4 Move chicken, onion and garlic to the side, then pour eggs into pan and scramble.
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5 Mix chicken, onion, garlic and egg together, then add bean sprouts, tofu, noodles and sauce. Toss gently until the sauce is absorbed by the noodles. Add the garlic chives and half of the peanuts, toss everything together and remove from heat.
6 Sprinkle remaining peanuts, and serve with a dash of cayenne pepper and a squeeze of lime.
Serves 4.