Typical pad Thai is made with rice noodles and often topped with a fried egg or has egg mixed in with the noodles. For Obao's version, however, Preyanet Pongsuwan, chef of the three-unit Thai-Vietnamese restaurant, uses shredded green papaya instead of rice noodles. In addition, he tops the dish with an egg that has been slowly poached in an immersion circulator at 64 degrees Centigrade.

He starts by stir-frying garlic, shallots, preserved turnip and extra firm tofu in a wok. Then he adds the shredded green papaya followed by tamarind concentrate, palm sugar, fish sauce and dried chile pepper. That’s followed by grilled shrimp, bean sprouts, Chinese chives and white pepper. He plates the stir-fried items with a lime wedge, raw Chinese chives, raw bean sprouts, crushed garlic, red pepper flakes and the 64-degree egg.

The dish costs $15.

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Contact Bret Thorn at bret.thorn@penton.com.
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