This Pad Thai has a bit of nuttiness from fried tofu and peanuts and a touch of fruity sweetness from tangerines and tamarind to compliment the malt and hop flavors. The heat from the chili flakes and brininess from the shrimp and fish sauce contrast the malt and hop character and elevates their impact. The food and beer come together to be more than the sum of their parts with each seeming more vibrant and intense in the presence of the other.
|Aroma: medium-low toasted nuts, low garlic and onion vegetal notes, low orange and medium lime|
|Flavor: medium-high fruitiness (orange, lime, grape), medium rich umami is complex, low garlic, very low onion, low toasted nuts, low brininess, medium-low heat, very low tartness, low sweetness|
|Texture: chew noodles dominate, some tender crisp peanuts, other pieces are lightly chewy but seems soft compared to chewy noodles|
|Pairing: The grapefruit hop flavor is accentuated and the bitterness perception is high, making it seem like an American IPA, the malt presents as a very low graininess. Aftertaste is medium-high bitterness, with low grapefruit and medium pine hop flavor, plus low heat and very low brine from Pad Thai. The Pad Thai has an increased medium-low sweetness and the grape-like fruitiness is medium and dominates orange and lime flavors. The shrimp-like brininess also becomes accentuated to a medium level and the egg flavor emerges at a low level. The beer cuts the sweetness of the Pad Thai and refreshes the palate from the saltiness.|
This recipe is a modification of Andrea Nguyen’s version in Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. Do not be put off by the long list of ingredients; it is just the nature of the dish. A variety of flavors and textures come together to create a rich tapestry that manages to stay light with salty, sweet, savory and spicy balancing one another. Find dried shrimp and brown pressed tofu in the refrigerated section of Asian groceries. Korean chili flacks add an extra fruity note, but using half the amount of more common crushed red pepper works too. Be sure you have everything ready and near the stove before you turn the heat on; once you start cooking it comes together in just a few minutes.
8 oz medium rice fettuccine, soaked in hot tap water for 20 minutes, then drained
½ oz dried shrimp
4 oz brown pressed tofu, sliced
3 T canola oil
2 large eggs, slightly beaten
2 oz shallot, chopped
1.5 oz Chinese chives, cut into 1-inch pieces
7 oz (2 small) mandarins, peeled segmented, then halved
1 t Korean chili flakes (or ½ t crushed red pepper)
2 oz tamarind liquid
2 oz fish sauce
1 oz water
½ oz chopped peanuts
½ lime, quartered into wedges
1. Place dried shrimp in a strainer and run under hot tap water for 1 minute; drain and pound until fluffy in mortar.
2. Combine all sauce ingredients in small bowl.
3. Heat wok over medium-high heat; add tofu, shallow fry 1-2 minutes until golden, then remove from pan.
4. Add shallot to wok and stir-fry 30 seconds; add egg, swirl wok to form omelet, cook until just set, about 45 seconds.
5. Add noodles, then sauce to wok and stir-fry 1 minutes breaking-up and incorporating eggs.
6. Add shrimp, chives, tofu and mandarins and stir-fry another minute.
7. Transfer to serving dishes, garnish and serve.