Spicy Pad Thai
Wolfgang Puck Cafe at Downtown Disney
For years my favorite pasta on the menu at Downtown Disney's Wolfgang
Puck Cafe was their spicy Pad Thai. Alas, they no longer offer it. But
that doesn't mean we can't make it at home.
Here's the recipe:
Sauce 1:
3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup palm sugar
1 teaspoon salt
Sauce 2:
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chilies
1 tablespoon minced cilantro leaves
4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk, plus salt, to taste
2 tablespoons peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chilies
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
6 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienne green onion, for garnish
2 lime wedges, for garnish
1. To make Sauce 1: In a small saucepan, combine all the ingredients and
bring to a boil. Continue boiling briefly just until the sauce reduces
slightly. Set aside to cool. Reserve.
2. To make Sauce 2: In a small nonreactive bowl, combine all the
ingredients and stir until well blended. Reserve.
3. In a mixing bowl, soak the rice noodles in cold water until softened.
(This can be done several hours ahead of time.) Drain and reserve until
needed.
4. Heat the oil in a medium saucepan or wok over medium-high heat.
Deep-fry the diced tofu until crisp and golden. Remove with a slotted
spoon or wire skimmer, drain on paper towels, and set aside to cool.
Reserve. Add the peanuts to the oil and fry for 30 seconds. Remove and
set aside.
5. In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg
mixture to a medium consistency. Season with salt. Transfer to a plate
and set aside to cool. Chop coarsely and set aside until needed.
6. In a wok, over high heat, add the peanut oil. When almost smoking,
stir-fry the lemongrass, green chilies, shallots, ginger, kaffir lime,
cilantro, and shrimp until the shrimp turn pink and opaque, about 1
minute. Add the softened noodles, half of the bean sprouts, fried tofu,
scrambled eggs, Sauce 1, and Sauce 2. Continue to stir-fry until the
noodles have flattened, heated through, and blended with the sauce.
7. Transfer the Pad Thai to a serving plate. Top with the remaining bean
sprouts, cilantro, green onions, and chopped peanuts. Serve with lime
wedges for each person to squeeze over the noodles.
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