Culinary Secrets: A faraway flavor, made at home
by Tomm Johnson / For the Tracy Press
Jan 12, 2012 | 1981 views | 0 0 comments | 13 13 recommendations | email to a friend | print
Courtesy photo
Courtesy photo
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Hello again, my fellow food lovers. Today, I’m going to teach you how to make one of the most famous dishes in Thailand: Pad Thai.

This was the first dish I had when I landed in Bangkok. My wife took me to one of the street food vendors that was famous for making this, and after one bite, I was in love. If you have never had this dish, you must try it, and I’m sure you will feel the same.

If you have any questions or recipe suggestions, send me an email or post a message on my Facebook page. I look forward to hearing from you soon.

Until next time, happy cooking.

• Tomm Johnson, a professional chef, lives in Mountain House and shares his culinary expertise through his website, www.cheftomm.com. He can be reached by email at cheftomm@cheftomm.com or via Facebook.com, under the name “Culinary Secrets with Chef Tomm.”



PAD THAI SHRIMP AND NOODLE STIR FRY

Servings: 2

1 tablespoon fish sauce

6 tablespoons oyster sauce

3 tablespoons vinegar

2 tablespoons sugar

1 tablespoon paprika

½ lime, juiced

2 tablespoons oil, separated

2 large eggs, scrambled in a small bowl

6 jumbo shrimp

6 ounces dry rice noodles, presoaked

½ cup fresh bean sprouts

2 tablespoons green onion, chopped into 1 inch lengths

2 tablespoons crushed peanuts

Method

Presoak the noodles for at least 30 minutes in room-temperature water. They should be soft yet firm. In a small bowl, combine the fish sauce, oyster sauce, vinegar, sugar, paprika and lime juice and set aside for later use.

In a wok over medium heat, heat 1 tablespoon of oil, then add the scrambled eggs. Cook the eggs until they are fully cooked; remove from pan and set aside for later use.

Add the remaining oil to the wok and return it to high heat. Sauté the shrimp for two minutes, constantly stirring. Add the noodles and then half of the sauce. Stir the noodles and taste. Keep adding the sauce until you achieve the proper taste and remove from the heat.

Divide the noodles into hot plates with three shrimp each. Garnish with bean sprouts, green onions and peanuts.

• Chef’s note: If you have any trouble trying to make this dish, I have a video you can watch in your home. You may even want to watch it before you make it. Find the “Episodes” page at www.cheftomm.com and select “Thai Sampler.” — Tomm Johnson
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