Pad Thai (1) Recipe

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Pad Thai (1) Recipe

 

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Pad Thai (1)

 

Ingredients

1/2 lb thai flat rice noodles (bahn pho),, or rice sticks
1 oil, for deep-frying
1/2 lb fresh firm bean curd cut into tiny, cubes
1/4 cup peanut oil
1/2 tbsp garlic, chopped
1/2 cup chicken breast meat - (very thinly, sliced)
1/4 lb shrimp, peeled cut in half the lon, g way
2 eggs, beaten
1 tbsp dried shrimp powder
1/4 tsp freshly ground black pepper
3 tbsp finely chopped peanuts (dry-roaste, d salted type)
2 tbsp lime juice, freshly squeezed
1 tbsp sugar
6 tbsp thai fish sauce
1/4 cup tamarind sauce
2 tsp red chili paste with garlic
2 cup fresh bean sprouts
2 limes, quartered
1/3 cup fresh coriander leaves
3 chopped scallions
4 tbsp finely chopped peanuts (dry-roaste, d type)



 

Preparation

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.

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.

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.

Place on a serving platter with the garnishes, which are an integral
part of the dish.

Source: Frugal Gourmet on Our Immigrant Ancestors

From: [email protected] (Sue Stigleman)

 

 

Servings: 1

 

 

 

 


 

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