- Sara Moulton | Chef, Cookbook Author, Television Personality - http://saramoulton.com -
Crispy Oyster and Bacon Pad Thai
Posted By admin On January 30, 2013 @ 3:45 pm In Episode 305,Sara's Weeknight Meals Season 3 | No Comments
1 pound Pad Thai noodles
1 cup Pad Thai Sauce, recipe follows
Vegetable oil for deep frying plus a little extra for stir frying
Dozen shucked oysters
Rice flour for dusting
1 Thai chile, thinly sliced
1 bunch scallions, green part only, cut into 2 inch lengths
1 thinly sliced red onion
1/2 cup bacon lardons, cooked until crispy
1/2 cup julienned carrots
1/2 cup bean sprouts
¼ cup preserved radish
2 tablespoons roughly chopped peanuts
2 large eggs, beaten lightly
Cilantro leaves, basil leaves (preferably Thai basil), and lime wedges for garnish
Put the noodles in a large bowl, cover them with cold water. Cover and chill them overnight. Make the Pad Thai sauce.
Heat 2 inches oil in a deep saucepan over moderately high heat until 365 F. When the oil is hot, coat the oysters in the rice flour, shaking off the excess. Add them to the oil carefully and fry until very crispy. Transfer with a slotted spoon to a paper towel to drain and sprinkle lightly with salt.
Combine the chile, scallions, onion, bacon, carrots, bean sprouts, preserved radish and peanuts in one bowl.
In a wok or large skillet heat a little vegetable oil over high heat. Add the eggs and stir constantly until they are almost scrambled about 30 seconds. Add the bowl of ingredients and stir fry 1 minute. Add Pad Thai noodles and stir fry until soft and wilted. Add Pad Thai sauce and toss. Add cilantro and basil and stir to combine well. Remove from wok and spoon into bowls. Garnish with lime.
Pad Thai Sauce
Note: This is a huge batch. You will only need 1 cup for the recipe, so keep the rest in the fridge for future recipes.
1 tablespoon minced garlic
2 tablespoons minced shallots
1 tablespoon vegetable oil
1 tablespoon finely minced lemongrass
1/2 cup water
½ cup sherry vinegar
2 cups fish sauce
1 cup sugar
1 tablespoon sriracha
1 cup tamarind concentrate
1 tablespoon paprika
2 kaffir lime leaves
In a large saucepan cook the garlic and shallot in the oil over low heat, stirring occasionally until translucent. Add the lemongrass and cook until aromatic. Add remaining ingredients, bring to a boil and simmer for 20 minutes. Strain and reserve.
Article printed from Sara Moulton | Chef, Cookbook Author, Television Personality: http://saramoulton.com
URL to article: http://saramoulton.com/2013/01/crispy-oyster-and-bacon-pad-thai/
Copyright © 2010 Sara Moulton | Chef, Cookbook Author, Television Personality. All rights reserved.