I've never eaten a pad or singapore mai fun.......
TV Chef Ming Tsai named this dish after his fathers favorite recipe. Pop's Singapore Noodles
Chinese restaurants in Europe made this noodle dish famous. It was later introduced to the US in the late 1980s. It is a very refreshing dish with fluffy, curried rice noodle mixed with meats and vegetables. Like fortune cookies and chop suey invented in the US but not found in the East, Singapore noodle is not found in Singapore.
Prep Time: 40 min Inactive Prep Time: hr min Cook Time: 12 min Level: Serves: 4 servings
- 1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
- 1 pound baby shrimps, without shells, deveined, rinsed and drained
- 1 skinless chicken breast, 1/4-inch strips
- 1/4 cup white wine
- 2 tablespoons thin soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon ground white pepper
- Canola oil, to cook
- 1 tablespoon minced ginger
- 1/2 cup scallions batons, 1-inch lengths
- 1 tablespoon minced garlic
- 1/2 pound bean sprout, picked
- 1 red bell pepper, julienned
- 1 onion, julienned
- 2 eggs, lightly scrambled
- 2 tablespoons Madras curry powder
- Salt and white pepper to taste
Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
PLATING Serve family style on an oval platter.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Easy & Authentic Pad Thai Noodles (with Shrimp)
Prep Time: 20 minutes
Cook Time: 12 minutes
- SERVES 2
- 8 oz. Thai rice noodles (linguini width), or enough for 2 people
- 1-2 cups raw (or cooked) shrimp, shells removed
- 1 shallot (OR 1/4 cup purple onion), finely chopped
- 4 cloves garlic, minced
- 1 egg
- 2-3 cups bean sprouts
- 1/8 tsp. ground white pepper (OR substitute black pepper)
- 3 green onions, sliced finely
- 1/2 cup fresh coriander/cilantro
- 1/4 cup dry roasted peanuts, ground or chopped
- 2-3 Tbsp. oil for stir-frying
- 3 Tbsp. chicken stock
- wedges of lime for serving
- PAD THAI SAUCE: (*If making more than 8 oz. noodles, see tip below)
- 3/4 Tbsp. tamarind paste (available at Asian/Indian food stores)
- 1/4 cup hot water
- 2+1/2 Tbsp. fish sauce (available in tall bottles at Asian food stores)
- 1-3 tsp. chili sauce (to taste)
- 3 Tbsp. brown sugar
- Bring a large pot of water to boil, then remove from heat. Dunk in the rice noodles. Soak (do not boil) the noodles until soft enough to eat, but still firm and a little "crunchy". Drain and rinse the noodles thoroughly with cold water. Set aside.
- In a small bowl or cup, dissolve the tamarind paste in the hot water. Then add the other sauce ingredients, stirring well. (Add as much or as little chili sauce as you prefer, but don't skimp on the sugar - it is needed to balance out the sourness of the tamarind.) Set aside.
- Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil, then add the shallots and garlic. Stir-fry 1 minute.
- Add the shrimp plus 2-3 Tbsp. chicken stock. Stir-fry 2-3 minutes, or until shrimp are pink and plump. (Note:If using cooked shrimp, only stir-fry 1 minute.)
- Push ingredients aside, making room in the center of your wok/pan. Add another 1 Tbsp. oil, then crack in the egg. Stir-fry to scramble (30 seconds to 1 minute).
- Add the drained noodles and drizzle over the pad thai sauce. Use 2 utensils and a gentle "tossing" motion to stir-fry everything together (like tossing a salad). Keep the heat between medium and medium-high - you want your pan hot enough to cook the noodles, but not so hot that the bottom of your pan burns.
- Stir-fry 4-6 minutes, or until noodles are chewy-delicious and a little bit sticky.
- Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually add another 1-2 Tbsp., but I like mine a little salty).
- Sprinkle over the green onion, coriander, and peanuts, and garnish with lime wedges (these should be squeezed over before eating). Thai chili sauce can also be served on the side for those who like it extra spicy. ENJOY! Tip: When making more than 8 oz. of noodles, I usually double (or even triple) the pad thai sauce recipe. Then, as I'm stir-frying the noodles, I keep drizzling over the sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover pad thai sauce can be stored in a jar in the refrigerator for up to 1 month.