TIME TO TRY THAI

Chef Jet Tila is probably best known as Executive Chef of Wazuzu, the critically-acclaimed Pan-Asian restaurant in the Encore Las Vegas resort. But the LA native's first professional identity was as a cooking instructor, holding classes in his backyard at 22  He's also gone on to be acclaimed for his recipes, blogs, videos, and making the Guinness Book of World Records for the largest stir-fry.  A chef and partner in the restaurant industry, Jet specializes in classic Thai and Chinese cooking. He's a graduate of Le Cordon Bleu and the California Sushi Academy, a radio show hoist in Los Angeles and a Food Network guest chef on several shows, including Cut Throat Kitchen.  He is the first chef appointed by Thailand to represent Thai cuisine in America. 

Sometimes Asian dishes seem too complex and home versions rarely mirror what you could get very cheaply from a restaurant.  But Chef Jet makes it so easy!  Of course, that comes naturally for him because he’s an expert in Pan-Asian cuisine. 

All Thai cooking is based on one three-letter word:  YUM …. Hot Sour, Salty, Sweet.   And his recipe for Pad Thai represents this beautifully!

PAD THAI

The pad thai sauce can be made ahead of time (and can be doubled, or even tripled) to make prep faster.

3-4 cups rice stick noodles

For pad thai sauce:

4 tablespoons Tiparos fish sauce (or use soy sauce)
4 tablespoons tamarind paste
1 tablespoon lime juice
1 tablespoon rice vinegar
1 tablespoon Sriracha (or use Paprika for less spice)
4 tablespoons sugar

For the Pad Thai:

2 tablespoons vegetable oil
4 garlic cloves, chopped
1 1/2 tablespoons salted turnip, minced
1 teaspoon dried shrimp
1/2 cup baked tofu, diced
1/2 cup chicken breast, cut into thin strips
2 eggs
8 fresh shrimp, peeled and cleaned
1 tablespoon paprika
4 green onions, cut into 2-inch strips
1 cup bean sprouts
1/4 cup dry-roasted peanuts, chopped

 

Soak the noodles in warm water, and cover for 1 hour.

For the pad thai sauce: In a small bowl, combine fish sauce, tamarind paste, lime juice, vinegar, Sriracha, and sugar.

For the pad thai: Put wok or large sauté pan over high heat, and add oil, making sure to coat the pan completely. When the pan starts to smoke, add garlic and stir for 5 seconds. Then add the turnip, dried shrimp, and tofu, stir-frying until they begin to soften, about 3-4 minutes.

Add chicken and continue to stir-fry until the chicken is no longer pink, about 1-2 minutes. 

Push ingredients in the wok to the side of the pan, and allow remaining oil to settle in the center of the pan. Crack eggs into the pan, making sure to break the yolks, and then lightly scramble until they're half cooked, about 30 seconds. Combine with remaining cooked ingredients in the pan, and add fresh shrimp. Cook for about 1 more minute or until the shrimp is about halfway cooked.

Add 3 cups drained noodles, and cook for 2-3 minutes, or until the noodles are soft. Add sauce mixture and paprika, and fold together until all of the liquid is absorbed, about 2 minutes.

Place most of the green onions and about half of the bean sprouts in the center of the noodles, and spoon some noodles to cover, allowing the vegetables to steam for about 30 seconds.

Stir in 3 tablespoons peanuts, and then garnish with remaining green onions, bean sprouts, and peanuts.