Jason's Cooking Club

Kookai’s Street Style Pad Thai

Name: Kookai’s Street Style Pad Thai
Total time: 25 min
Cuisine: Thai
Ingredients: 200g, soaked rice noodles (pad thai width); 3 tbsp tamarind paste; 3 tbsp palm sugar; 2 tbsp fish sauce; 2 tbsp, rinsed dried shrimp; 2, sliced shallots; 4 cloves garlic; 2 tbsp preserved radish; 2 eggs; 200g shrimp or firm tofu; a big handful bean sprouts; a handful, cut in 2-inch pieces garlic chives; ¼ cup, toasted and crushed peanuts; 2 lime

“Not the sweet orange airport version. Tamarind. Palm sugar. Dried shrimp. A wok that is actually hot.”

from Kookai

Thai·25 min·Medium·2 servings

plan ahead · 30min noodle soak

Ingredients

produce

shallots2, sliced
garlic4 cloves
bean sproutsa big handful
garlic chivesa handful, cut in 2-inch pieces
lime2

meat + seafood

shrimp or firm tofu200g

dairy

eggs2

pantry

rice noodles (pad thai width)200g, soaked
tamarind paste45 ml
palm sugar45 ml
fish sauce30 ml
dried shrimp2 tbsp, rinsed
preserved radish30 ml
peanuts¼ cup, toasted and crushed

Method

01
Soak rice noodles in warm water 30 min. Drain.
02
Make the sauce: tamarind, palm sugar, fish sauce in a small pot. Warm until the sugar dissolves. Taste: salty-sour-sweet-funky.
03
Wok screaming hot. Oil. Shallots, garlic, preserved radish, dried shrimp. 30 sec.
“Apple watched me pre-heat for 90 seconds and shook her head. 'Longer. Until the oil disappears.'” — jason
04
Push to one side. Eggs in the empty space. Scramble.
05
Noodles in. Pour sauce over. Toss with tongs, don't stir. Sauce needs to cling.
06
Protein in. Quick toss. Bean sprouts + chives off-heat (they should stay crunchy).
07
Plate. Peanuts. Lime wedge. More chili if you want it.

you'll needWok or large skilletTongs or spatulaCutting board & knife

notes — what you'd change next time

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THAI · 25 MIN HANDS-ON · MEDIUM

plan ahead 30min noodle soak

Kookai’s Street Style Pad Thai

Not the sweet orange airport version. Tamarind. Palm sugar. Dried shrimp. A wok that is actually hot.

— KOOKAI

Kookai

not yet rated

the plate

method — 7 steps

01
Soak rice noodles in warm water 30 min. Drain.
02
Make the sauce: tamarind, palm sugar, fish sauce in a small pot. Warm until the sugar dissolves. Taste: salty-sour-sweet-funky.
03
Wok screaming hot. Oil. Shallots, garlic, preserved radish, dried shrimp. 30 sec.
“Apple watched me pre-heat for 90 seconds and shook her head. 'Longer. Until the oil disappears.'”
04
Push to one side. Eggs in the empty space. Scramble.
05
Noodles in. Pour sauce over. Toss with tongs, don't stir. Sauce needs to cling.
06
Protein in. Quick toss. Bean sprouts + chives off-heat (they should stay crunchy).
07
Plate. Peanuts. Lime wedge. More chili if you want it.

✦ mise en place

the tools you'll need

✦

Wok or large skillet

“for high-heat stir frying”

✦

Tongs or spatula

“for tossing noodles”

✦

Cutting board & knife

“for aromatics”

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