Johnny Mango's Pad Thai - Cleveland 19 News Cleveland, OH

Johnny Mango's Pad Thai

STEP 1: SOAKING THE NOODLES

UTENSILS: 2- Qt container INGREDIENT: 8 WTOZ Medium rice noodles

Colander

PROCEDURE: A. Place the rice noodles in the 2-qt container and cover the noodles with warm water, approximately 100°F.

B. Allow the noodles to soak for about 15 minutes. Once the noodles are properly soaked, they will retain a firm texture, but in a slightly more pliable state.

C. Drain the soaking water from the noodles in the colander.

** The purpose of the soaking procedure is not to cook the noodles but only to open the outer “skin” so the noodles may readily accept the Pad Sauce and the flavors of the other ingredients.

STEP 2: CUTTING THE TOFU

UTENSILS: Cleaver or chef’s knife & cutting board INGREDIENT: 4 WTOZ Firm tofu

PROCEDURE: A. Using the knife, cut the tofu block into ½ inch cubes and set aside.

STEP 3: BEATING THE EGGS

UTENSILS: Small mixing bowl & wire whisk INGREDIENTS: 2 eggs

PROCEDURE: A. Crack eggs into mixing bowl, and, whisk the eggs well. Set aside.

STEP 4: MAKING THE PAD JUICE

UTENSILS: Measuring cup INGREDIENTS: ½ CUP Tiparos Fish sauce

Small mixing bowl and wire whisk ½ CUP White vinegar

2 ½ TBSP sugar

1 ½ TBSP Ketchup

PROCEDURE: A. Place ingredients in mixing bowl and whisk, blending the ingredients well until all the sugar has been dissolved. Set aside.

STEP 5: STIR-FRYING the NOODLES

UTENSILS: Wok INGREDIENTS: ¾ CUP vegetable oil

wok shovels or long-handled metal spoons All ingredients from previous Steps

Gas range 1 tsp chopped garlic

6 WTOZ peeled de-veined cooked shrimp

6 WTOZ bean sprouts

1 CUP sliced scallions

2 TBSP lime juice

Asian chili powder

¼ CUP chopped peanuts

lime wedges

PROCEDURE: A. Place wok on range burner over high heat and add the vegetable oil. Bring the oil to the point where it just begins to smoke.

B. Add the beaten eggs to the hot oil creating a floating egg pool, then add the chopped garlic atop the egg pool to keep the garlic from burning. With the wok shovels or spoons, stir the egg and garlic slightly to break them up.

C. Quickly add the noodles to the hot oil and egg mixture in the wok. Using the wok utensils, stir and lift the noodles, coating with the oil.

D. Allow the noodles to fry and turn slightly brown. A noodle “pancake” will form in the wok becoming brown on one side. Once the l browning has occurred, flip the noodles and allow the other side to brown the same as the first side.

E. Add the tofu, shrimp and Pad Sauce, and stir-fry again until the sauce has virtually disappeared.

F. Add the bean sprouts to the wok and continue to stir-fry the mixture. Allow the Pad Thai to cook until the sprouts have “melted” and are indistinguishable from the noodles at first glance.

To serve: Plate the Pad Thai. Sprinkle lime juice evenly over the noodles. Scatter peanuts over noodles and lightly sprinkle with Asian chili powder. Garnish with lime wedges.

Powered by Frankly