I use to cook this a ton, but it’s been a while. Since Ryan moved to California I’ve had no requests for it! It’s not a traditional Pad Thai since I don’t use Tamarind and such. My cooking methods may or may not vary from traditional versions. Any Meat works, I tend to use Chicken, or Shrimp when I can afford it. I tried to list alternate items that I use as well. Serves 4 to 6.
A wok or high sided frying pan, a cereal bowl for mixing and a large bowl to soak the noodles. Knife and cutting board.
1 package or 1.5 to 2.5 lbs – of Meat finely chopped to 1/4th of an inch thick or less
1 – 14 or 16oz package of Rice Noodles
1 cup – Sprouts OR a large Onion(chopped to sprout size)
1/3rd lb. – Bacon(sliced into 1/3rd to 1/2 inch pieces)
3 – Eggs
1/4 cup – crushed Peanuts
1/4 cup – Fish Sauce
1/4 cup – Sugar
2 tblsp – Rice Vinegar
1 tblsp – Soy Sauce
Half a Lemon
4 – large cloves of Garlic, diced
1 tblsp – Chili Pepper Powder for flavor not heat(chili powder blends work ok too)
1 tblsp – crushed Cayenne or Spicy Pepper
Black Pepper to taste.
Prep and Cooking:
First, soak the noodles in warm water. I use HOT water from the kitchen sink. It should take 20-30 minutes of soaking to get the noodles to the right texture. You don’t want them fully cooked, just a bit under done, since they’ll get finished in the frying pan. If You’ve never prepared Rice Noodles before, I’d suggest You ask someone who has about the right texture, or You can be like Me and simply use trial and error! It’s EXTREMELY EASY to overdo these noodles. Then they get soggy and turn to a ricey paste…
While that’s soaking, Mix the Fish Sauce, Rice Vinegar and Sugar in a bowl. If You are NOT using fresh lemon/lime, add 2 tblsp of the bottled juice to the mixture and don’t add more when it’s mentioned later in the recipe. Let the mixture sit for now, You’ll have to stir it again before You use it…
Next, fry the Bacon over medium heat til it’s almost done. If You hate bacon grease, drain the extra out of the pan at this time, I tend to leave it. Turn the burner to medium high or high heat. Add Meat, Soy Sauce, 1 spoonful of the Fish Sauce mixture and 1/4th of the Garlic. If using regular Onions, add them once the Meat is half cooked. Cook til the Meat is done and remove it all from the pan. Throw the rest of the Garlic and the Under Cooked Rice Noodles in the pan with the Fish Sauce Mixture and everything else but the Eggs. Stir fry until the liquid is soaked into the noodles. Reduce heat to medium or medium high. Push off to one side of the pan, scramble the Eggs, add Sprouts, put Meat and Bacon back in, squeeze in the Lemon for all the juice it’ll give You. Mix it all up and You’re done!
Hope You Enjoy!
Notes: If You opt not to use bacon, You should use 2-3 tblsp of cooking oil instead. — If the noodles don’t get fully cooked and there’s no liquid left in the bottom of the pan, add water while it’s still frying. One spoonful at a time or You may turn it into mush! – Medium heat is for those who move slow or don’t keep the things in the pan moving. High heat is only for those who can keep whatever is in the pan in nearly constant motion! The heat will affect the taste a bit, since the Sugar will caramelize differently.
Things I’ve also used in this dish: Shredded or finely chopped Carrots, Sugar Snap Peas, Snow Peas, and Green Onions. Obviously You should experiment with Your own favorite things! Please let Me know if something You try works wonderfully!!