Kookai’s Street Style Pad Thai
From KookaiNot the sweet orange airport version. Tamarind. Palm sugar. Dried shrimp. A wok that is actually hot.
About 50 minutes if you’re slow · About 35 minutes if you push. Includes a 30-minute noodle soak.
22:27In the film, Kookai makes her sauce without tamarind. She uses pickled-garlic juice, coconut flower sugar, dark soy, a pinch of fish sauce, mushroom soy and a little chili ketchup. This written version keeps tamarind. Make it her way if you want it as she cooks it.
Method
chefjasonmckinney.com/recipes/pad-thai-the-real-way
I left a note on one step.- 1
Soak rice noodles in warm water 30 min. Drain.Timer: 30 min
- 2
Make the sauce: tamarind, palm sugar, fish sauce in a small pot. Warm until the sugar dissolves. Taste: salty-sour-sweet-funky.
- 3
Wok screaming hot. Oil. Shallots, garlic, preserved radish, dried shrimp. 30 sec.
Apple watched me pre-heat for 90 seconds and shook her head. ‘Longer. Until the oil disappears.’ - 4
Push to one side. Eggs in the empty space. Scramble.
- 5
Noodles in. Pour sauce over. Toss with tongs, don’t stir. Sauce needs to cling.
- 6
Protein in. Quick toss. Bean sprouts + chives off-heat (they should stay crunchy).
- 7
Plate. Peanuts. Lime wedge. More chili if you want it.
Other ideas
- The full version. Use fresh sen lek noodles, homemade tofu and prawns or chicken, with garlic chives, sliced cabbage, sweet preserved radish and crushed peanuts. Serve with lime wedges.
- With chicken thighs. Sear 1 pound of chicken thighs first, then finish with Thai basil and chili flakes.
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