GMA Recipe: ObaChine Pad Thai from Wolfgang Puck

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Wolfgang Puck's ObaChine Pad Thai
From chef and author Wolfgang Puck
1997

Serve this dish with barbecued steak, shrimp, pork or chicken.

Noodle ingredients:

1 lb. Pad Thai (Flat Rice Noodle)

1 carrot, julienned

1 bok choy, julienned

1/2 red bell pepper, julienned

3 oz. pea shoots

2 tsp. fresh garlic, chopped

2 tsp. fresh ginger, chopped

1/2 tsp. chili flakes

1 cup (8 oz.) bean sprouts

Sauce Ingredients:

6 tbl. tumeric

1 1/2 oz. fresh ginger, chopped coarse

1 1/2 oz. fresh garlic, chopped coarse

1 stalk lemon grass

1 jalapeno chili

1 quart tamarind water (4 oz. Tamarind mixed w/ 1 quart water)

2 cups rice wine vinegar

2 cups sugar

1 1/2 tbl. curry powder

1 tbl/ garamasala (available in Asian section of supermarkets)

2 cups fish sauce

Garnish Ingredients:

Toasted peanuts as needed

Cilantro as needed

Chili oil as needed

Directions:

1) Soak the pad Thai noodles in cold water for 30 minutes.

2) Combine all of the sauce ingredients in a large stock pot and simmer for 20 minutes, straining after the simmer.

3) Mix the pad Thai noodles with the remaining noodles ingredients and saute for 1 minute.

4) Add the sauce to the noodles and saute for another minute.

5) Serve the garnish ingredients as desired.

Note: If served cold, add 2 tbl. rice wine vinegar and allow to cool. Serve at room temperature.

Serves 4

copyright Wolfgang Puck