Cook until both the chicken and shrimp are at medium doneness, about 1 minute. Reserve the noodle soaking water.Īdd the salted turnip and shrimp. Add 3 cups of the drained noodles and cook, stirring, until softened, 2 to 3 minutes. Combine with the remaining cooked ingredients in the skillet, scraping the bits from the bottom before they burn. Crack the eggs into the oil and let set until half-cooked, about 30 seconds, then lightly scramble. Push ingredients in the skillet to one side and let the oil settle in the center of skillet. Add the chicken pieces and cook, stirring, until no longer pink, 1 to 2 minutes. Add the tofu and dried shrimp and cook, stirring, until they begin to soften, 3 to 4 minutes. When the skillet starts to smoke, add the garlic and cook, stirring, for 5 seconds. Add the oil and coat the skillet completely. Heat a large cast-iron skillet over high heat. Place on the serving platter and hold for plating. If using, cut the banana leaf into round shapes using an overturned bowl. Set aside.įor the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour. It does not store any personal data.For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category 'Performance'. This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category 'Other. The cookies is used to store the user consent for the cookies in the category 'Necessary'. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category 'Functional'. The cookie is used to store the user consent for the cookies in the category 'Analytics'.

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Marion's kitchen pad thai