Big Johns Pad Thai Noodles Food

CHEF JOHN'S DRUNKEN NOODLES

Steps:

• Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
• Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
• Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. Add Chinese broccoli leaves and stir-fry until wilted.
• Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
• Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

PAD THAI

Steps:

• Tip the noodles into a large bowl and pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time - then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.
• Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a wok or large frying pan over a high heat. When it's really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they're moving all the time. Cook for 30 secs, just until they begin to soften.
• Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.
• Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.

BIG JOHN'S PAD THAI NOODLES

Steps:

• Soak noodles in a large covered bowl of water for 1 hour. Drain well before using.
• Stir together fish sauce, tamarind paste, lime juice, vinegar, paprika and sugar. Set aside.
• Place large frying pan or wok over high heat. Add oil and coat pan completely. When pan starts to smoke, add garlic and saute 5 seconds. Add turnip, dried shrimp and tofu and stir-fry 3 to 4 minutes.
• Add chicken and stir-fry 1 to 2 minutes until no longer pink.
• Remove to a bowl and let the oil settle in center of pan.
• Pour egg into center of pan and lightly scramble until half-cooked.(approx. 30 seconds).
• Add chicken mixture back to pan and mix together with egg.
• Add raw shrimp and cook until chicken and shrimp are both nearly done. (approx.1 minute).
• Add noodles and sauce mixture, folding until all liquid is absorbed.
• Add green onion and sprouts, cover for 30 seconds to steam.
• Mix in peanuts and serve.