Recipe: Deliciously savory Pad Thai with Vital Farms’ eggs
This week we wanted to bring you a photo story + recipe to expand on the typical egg repertoire (fried, scrambled, on a sandwich, in an omelet, etc.). This recipe comes from our friend in South Austin, Jam Sanitchat, Owner of Thai Fresh, an incredible gem of a restaurant that serves a wide variety of healthy Thai cuisine using many local ingredients.
“Pad Thai is a famous dish in the U.S. and around the world except Thailand. There is nothing wrong with it. I love it and Thai people love it. It’s just not one of the dishes you see everywhere like you would in the US. It’s almost considered a specialty, you have to hunt for it and you have to know where to go to get it. Here is my theory why it is so popular everywhere. Thai cooking is a cooking of balance. There are five flavors present in Thai cuisine: spicy, sweet, salty, sour and bitter. Pad Thai is a great example of Thai food that has all the five flavors. So, whatever flavor you like, Pad Thai is likely to satisfy your palate.” – Jam Sanitchat
2 handfuls of dried thin rice stick (about half a pack of 16 oz dry medium size rice stick noodles)
2 tablespoon palm sugar
1 tablespoon white sugar
2 tablespoon tamarind water (see notes below)
2 tablespoons fish sauce (substitute with soy sauce and soy bean paste for the same amount for vegetarian)
2 small bunch Chinese chives/leeks (you can substitute green onions but it won’t taste the same but it will give a little color to your Pad Thai)
2 teaspoon oil
1 red shallot, minced
2 Vital Farms eggs!
4 oz extra firm tofu, cut into small cubes and deep fry (We drained and sliced the tofu, then covered it in a kitchen towel and set some canned food on top. This helps remove some water to help in the frying process).
4 shrimp, peeled and deveined (optional)
1/2 teaspoon of salted radish, chopped (this is salted daikon, the white raddish. You can skip it if you can’t find it. It usually comes in a plastic bag whole or in a tub already minced)
pinch of roasted Thai chili flakes (see notes below) or substitute red pepper flakes. It won’t be as spicy but will work fine.
2 handfuls of bean sprouts
2 tablespoons of crushed roasted peanuts
Soak noodles in tap water for about an hour until soft. To check the noodles if they are ready, bend a noodle and if it breaks without any force, it’s ready. If not, you have to soak a little longer. Mix palm sugar, white sugar, tamarind water and fish sauce and simmer until dissolved. Chopped Chinese chives into small lengths about 2 inches.
Heat a wok or big pot (Dutch Oven is my favorite, or a big saute pan will do) over medium heat until very hot, add oil and wait until the oil is hot and fry shallots until fragrant and colored. Crack in eggs and scramble. Mix in tofu (and shrimp if using), chili flakes and radish. Stir fry until the tofu is thoroughly heated up and then add noodles. Stir-fry for a while until the noodle is softer and change color. Add the prepared sauce and a pinch of chili flakes. Stir for a few moments. Finally, add most of the bean sprouts and Chinese chives and cook for another 30 seconds. The noodles should be a little sweet, sour and salty.
When served, top the noodles with crushed peanut, fresh Chinese chives, bean sprouts, a wedge or two of lime and chili flakes(if want it a little hotter).