Pad Thai Noodle Recipe

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Pad Thai Recipe (ผัดไทย) - Part Two: The Noodles | She Simmers ...

. For me, the noodles represent that which makes or breaks this dish. True, the noodles alone don't make a good plate of Pad Thai, but they do form the bulk of it. And when the noodles are badly cooked, they invariably drag everything down with them. In light of this, a post focusing on nothing but this ingredient is, in my opinion, entirely justified. Many people place the highest importance on the seasonings. Pad Thai seasoned with ketchup? Blasphemy, they cry. Well, it's not that I disagree with that. It's just that, personally, if better choices aren't available, I would choose ketchup-flavored Pad Thai with properly cooked noodles over perfectly-seasoned Pad Thai with mushy, gummy noodles any day. As saddening as Pad Thai seasoned with ketchup or Pad Thai that is badly seasoned is, more so is Pad Thai with overcooked and soggy noodles. When that happens, there's little, if anything, you can do to fix it. You can sometimes resuscitate Pad Thai with tough and undercooked noodles by moistening it a little with water, covering it with plastic wrap, and giving it a minute or two in the microwave. If the flavor of your Pad Thai is off, you can still adjust the seasoning after it has left the pan. Missing ingredients? I wouldn't consider that the end of the world. The first step towards keeping that from happening is to start with the right kind of noodles. Just because it says "rice noodles" or "rice sticks" on the package doesn't mean you're in the clear. These terms are used so broadly to refer to various types of Asian rice noodles (that are wildly different from each other and not at all interchangeable) that they're almost meaningless. (เส้นเล็ก), that are sold dried most of the time. In Thailand, respectable Pad Thai vendors always use Sen Lek that comes from Chanthaburi province or at least ones that are made according to that tradition (and they often advertise that on their shop signs). Chanthaburi noodles are made from freshly-milled rice flour and still dried out in the sun the old-fashioned way (as opposed to machine-dried). They cook up nice and chewy, and that's one of the marks of superior Pad Thai. Some brands use the t-shirt sizing system on their rice noodles: small, medium, large, and extra-large. Shown here are dried rice noodles measuring 2 millimeters (S), 3 millimeters (M), 5 millimeters (L), and 9 millimeters (XL) in width.

Helen Chen's Easy Asian Noodles

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