A White Guy's Guide to Thai | Pad Thai

Pad Thai Thai food is a world of its own, especially as a non-Thai amateur cook. The flavors and the use of ingredients outside my areas of expertise was daunting when I first tried to take on this dish. However, once I got some practice, it wasn't as challenging as it seemed. I began to notice that the majority of Thai recipes were geared to more 'seasoned' cooks, assuming that the cook had forehand 'common knowledge', thus skipping the elementary steps. Few were geared toward novice, or amateur cooks, and the ones that were had an ingredient list as long as a phone book, with items most novice American cooks have probably never heard of. I decided to write this recipe, in the hopes that others could learn, and replicate, and add to their cooking repertoire. Full disclosure: This recipe is geared towards non-Thai novice cooks, so it has been slightly Americanized and is not traditional and truly authentic; however, the flavors are still deeply Thai. This recipe serves two. One will need a large pan, a large pot, and a wok (or similar pan with high edges, yet rounded).

Ingredients 1 tablespoon lemon grass paste Available at most grocery stores. Usually sold in a tube, next to refrigerated spices in the produce department. 1 tablespoon grated or ground ginger 3 cloves garlic minced or crushed 2 tablespoons quick dissolve or fine sugar 2 tablespoons tamarind paste or reduction or even concentrate Highly recommend Yelping for a Asian market close to you for this ingredient as it can be challenging to find. (I will be posting a recipe for turning tamarind pulp into a tamarind reduction (concentrate), as I was only able to find tamarind pulp at my local Asian market.) 3 tablespoons fish sauce Can be found close to Soy Sauce in most grocery stores. * 1 tablespoon peanut oil 4 serrano peppers 1 green onion chives, a dime-size grip 1 lime 1 chicken leg, de-boned, skin attached preferably 1 egg 1/4 package (4 oz.) Pad Thai (rice stick) noodle 1 handful roasted peanut 1 tablespoon soy *entirely optional and subject to preference

Directions A lot of these directions are preparation. The majority (or what feels like the majority) of the time spent on this dish will be cutting.

• 1. In a small bowl, combine the lemongrass, ginger, garlic, sugar, tamarind, and fish sauce. Stir and set aside. Further in the recipe I will refer to this mixture as 'the tamarind concoction'.
• 1. On a cutting board, chop green onion and dice the de-stemmed de-seeded Serrano peppers, being careful not to touch one's eyes or face, and set aside on a small plate or dish.
• 1. Cut lime into quarters and mince chives. Set aside.
• 1. Fill a large pot with hot water and place the noodles in the pot and let soak per packaging instructions. Set timer.

Note: some noodles require different methods, so read the packaging. As these noodles are essentially dehydrated, most only require to be rehydrated and softened in hot water for 10 to 15 minutes, *not** boiled like pasta. The rest of this recipe's timing is based on a 15 minute soaking time for the noodles. So adjust accordingly if your noodle's packaging suggests a different preparation time*

• 1. Pat the, de-boned, skin-attatched chicken leg dry with a paper towel(s).
• 1. Add the peanut oil to a large pan and heat on medium-high until oil visibly less viscous and hot.
• 1. Place chicken, skin side down into the oil and let cook roughly 8 minutes, depending on the thickness of the leg, until skin's fat has been rendered out and it begins to be crispy and golden.
• 1. Flip then cook for 3 to 5 minutes, again, depending on the thickness of the leg, until cooked almost entirely cooked through.
• 1. Drain noodles and test to see if they are soft, but not mushy. Set aside with other ingredients.
• 1. Remove chicken leg from pan and set aside on a cutting board to rest for 5 or so minutes.
• 1. Remove 1 tablespoon of chicken fat/oil from pan and set aside.

At this point, fat, noodles, tamarind concoction, onions & peppers, chicken, and lime have been set aside. Review these following instructions as all of this happens quickly.

• 1. Add fat to wok and heat on high for 60 seconds, until oil is very hot.
• 1. Add chicken, serranos and green onions and toss in oil for 30 seconds.
• 1. Add noodles and toss for 30 seconds, incorporating the chicken, serranos, and green onions.
• 1. Clear some space in the center of the wok.
• 1. Crack an egg into the center and scramble, quickly.
• 1. Then toss to incorporate.
• 1. Pour tamarind concoction into wok and all over noodles.
• 1. Toss for perhaps 30 seconds to 1 minute until the sauce has been well incorporated.
• 1. If one wishes to add soy, this would be the time.
• 1. Distribute into two bowls. Garnish with 2 quarters of lime and a generous pinch of minced chives in each bowl.

Serve hot, searing hot, and enjoy!

bon appetit