Curry Pad Thai (Toronto Style)
I have yet to see curry pad thai outside of the Toronto area, and I'm wondering if anyone knows how to make it!? It's one of my favourite dishes, and I've tried experimenting, but I just don't know how they do it. Some restaurants I've eaten it at include Spring Rolls, Noodle Bowl, Thai Princess and a few others. Anyone have any good ideas?
Here's my recipe. I'll gladly put it up against ANY curry pad thai in the city..
Curry Pad Thai w/ Shrimp
1/4 Cup Fish sauce
1/4 Cup Soy Sauce (you can use all fish sauce, and omit the soy if you want a more authentic flavor)
5 Tbsps sugar or palm sugar
3 Tbsp Tamarind Sauce/Reduced Tamarind Juice
1 Tbsp Red pepper flakes -- crushed
1 Tbsp Dried Shrimp
1 Tbsp Curry powder
1/4 Tsp of Tumeric
3 Cups Soaked Rice Noodles (put a half package in water for 30 minutes before cooking)
1Lb Shrimp, Peeled and deveined
1 Tbsp Peanut Oil
4 Cloves of Garlic, Mined
2 Tbsp Shallots, minced
2 Eggs, Lightly Beaten
1 Green bell Pepper, thinly sliced
2 Cups of Bean Sprouts
4 Tbsp Peanut butter
4 Tbsp Molases
1 Tbsp Rice Vinegar
1 Tbsp Fish Sauce
3 Tbsp Water
2 Green Onions, Chopped
1/2 Cup cilantro, Chopped
1/3 Cup Roasted un-salted peanuts, crushed
1 Lime, cut into wedges.
1. For both the Peanut Sauce and the Stir Fry Sauce, mix the respective ingredients together and blend in a food processor/ magic bullet/ by hand if you have to.
2. In a Wok, add peanut oil and Stir Fry the shrimp until no longer pink, remove from Shrinp and set aside.
3. Toss the remaining ingredients , except for the pepper and stir fry until the onions are soft.
4. Add stiry-fry sauce, and stir for about a minute.
5. Add the pepper and shrimp, Stir until shrimp are cooked. Add the Noodles, and sprouts - stirring until all the noodles are covered. Remove from heat, and plate.
6. Garnish each serving with onions, cilantro, peanut and lime wedges - and drizzle peanut sauce on top.