Pad Thai with Bacon and Fried Oysters  Image

Pad Thai with Bacon and Fried Oysters

Behind The Dish - "New York"

Ingredients

Pad Thai Sauce

  • 2 tablespoons vegetable oil
  • 2 large shallots, sliced
  • 2 large lemongrass stalks (bottom 1 inch, top 8 inches, and outer layer removed), cut into several pieces
  • 1 medium garlic clove, smashed and peeled
  • 1 teaspoon ground paprika
  • 1 cup Water
  • ¾ cup Thai or Vietnamese fish sauce
  • ½ cup sherry vinegar
  • ½ cup tamarind concentrate (not pulp or paste)
  • ½ pound palm sugar (about 3 ½ small disks), roughly chopped, or 1 ¼ cups firmly packed dark brown sugar
  • 2 tablespoons Sriracha
  • 2 large fresh or frozen (not dried) kaffir lime leaves, optional

Deep Fried Oysters

  • Vegetable Oil
  • ½ cup white rice flour
  • 12 drained, shucked oysters

Pad Thai

  • 2 tablespoons vegetable oil
  • ¼ pound slab bacon, cut into approximately 1 ½ by 1 ¼ inch batons
  • 4 large eggs, beaten with 1 teaspoon oil
  • ½ cup loosely packed thinly sliced red onion
  • 1 cup loosely packed roughly chopped (about 2-inch lengths) Chinese chives
  • 2 tablespoons finely chopped Thai salted or preserved radish (available at Asian markets or online)
  • 6 Asian dried red chiles
  • Scant ½ pound dried thin, flat rice noodles (aka pad thai or banh pho), soaked in cold water for about 1 hour
  • 1 cup carrot matchsticks (about 2 by ⅛ inch)
  • 1 cup fresh mung bean sprouts
  • ½ cup loosely packed very roughly chopped cilantro (thin stems and leaves)
  • ½ cup loosely packed Thai basil leaves
  • ½ cup roughly chopped unsalted roasted peanuts
  • ½ cup thinly sliced red cabbage
  • 1 lime, halved
  • Deep Fried Oysters

Steps

Pad Thai Sauce

  1. Combine the oil, shallots, lemongrass, and garlic in a medium pot over medium-high heat and cook.
  2. Stirring frequently, until very aromatic, about 3 minutes.
  3. Add the paprika and cook, stirring constantly, until aromatic, about 30 seconds.
  4. Add water, fish sauce, sherry vinegar, tamarind concentrate, palm sugar, Sriacha, kaffir leaves, bring the mixture to a gentle simmer, and cook, breaking up the palm sugar, until the sugar has melted and the flavors have melded, about 15 minutes.
  5. Strain, discarding the solids.

Deep Fried Oysters

  1. Pour enough vegetable oil in a medium pot to reach a 2-inch depth and set it over high heat.
  2. Put ½ cup white rice flour in a bowl
  3. Add 12 drained shucked oysters, and toss to coat them in a thin layer of flour.
  4. When the oil registers 375°F on a deep-fry thermometer, carefully add the oysters to the oil and cook just until crispy and light golden brown, 30 seconds to 1 minute.
  5. Remove oysters from oil and drain on a plate with paper towels

Pad Thai

  1. Combine the oil and bacon in a wide (at least 12-inch) heavy skillet.
  2. Set it over medium-high heat, and let it sizzle, stirring occasionally, until the bacon is crisp and golden, about 10 minutes.
  3. Use a slotted spoon to transfer the bacon to paper towels to drain.
  4. Pour out all but ¼ cup of the fat from the pan.
  5. Turn the heat to very high.
  6. Add the eggs to the pan and let them cook without stirring until they’re just set at the edges, about 15 seconds.
  7. Push the eggs to one side of the skillet, then add the onion, chives, salted radish, dried chiles, and bacon to the other side.
  8. Wait another 15 seconds and flip the egg onto the other ingredients.
  9. Push everything to one side and add the noodles to the other side.
  10. Spread them out and cook, without stirring, until they wilt slightly, about 45 seconds.
  11. Then stir and flip the ingredients, breaking the eggs into bite-size pieces.
  12. Cook without stirring until the bottom of the eggs has browned slightly, about 1 ½ minutes.
  13. Then add half the carrots and bean sprouts along with a pinch of the cilantro and Thai basil, stir well, and evenly pour in 1 ½ cups of the pad thai sauce.
  14. Cook, without stirring, until the noodles have fully absorbed the sauce and are fully tender, about 2 minutes.
  15. Add half the peanuts, stir, and transfer the pad thai to a large plate.
  16. Top with the cabbage and the remaining carrots, bean sprouts, herbs, and peanuts.
  17. Top with deep fried oysters
  18. Squeeze on the lime.