Pad Thai (1)
Recipe
- Title:
- Pad Thai (1)
- Categories:
- Thai, Desserts
- Yield:
- 1 servings
Ingredients
- 1/2 lb Thai flat rice noodles
- 3 tb Finely chopped peanuts
- - (bahn pho), OR rice sticks
- - (dry-roasted salted type)
- Oil; for deep-frying
- 2 tb Lime juice, freshly squeezed
- 1/2 lb Fresh firm bean curd
- 1 tb Sugar
- - cut into tiny cubes
- 6 tb Thai fish sauce
- 1/4 c Peanut oil
- 1/4 c Tamarind sauce
- 1/2 tb Garlic, chopped
- 2 ts Red chili paste with garlic
- 1/2 c Chicken breast meat
- 2 c Fresh bean sprouts
- -- (very thinly sliced)
- 2
- Limes; quartered
- 1/4 lb Shrimp, peeled
- 1/3 c Fresh coriander leaves
- - cut in half the long way
- 3
- Chopped scallions
- 2
- Eggs; beaten
- 4 tb Finely chopped peanuts
- 1 tb Dried shrimp powder
- - (dry-roasted type)
- 1/4 ts Freshly ground black pepper
Directions
- Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside.
- Place the noodles in boiling water and cook just until the water returns to the boil.
- Drain again.
Directions
- Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd.
- Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you.
- Drain the bean curd and set aside.
Directions
- Heat a large wok and add the peanut oil, garlic, and chicken.
- Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd.
- Toss well and chow for 3 to 4 minutes over medium-high heat.
- Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender.
Directions
- Place on a serving platter with the garnishes, which are an integral part of the dish.
Directions
- Source: Frugal Gourmet on Our Immigrant Ancestors
Directions
- From: stigle@cs.unca.edu (Sue Stigleman)
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