Pad Thai (13) Recipe

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Pad Thai (13) Recipe

 

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Pad Thai (13)

 

Ingredients

1 no ingredients



 

Preparation

Ingredients:

1 pkg (16-ounce) chantaboon rice sticks, medium thread spelling of "chantaboon" can also be found as "jantaboon" or
something like that.> 1 tblsp vegetable oil 6 eggs beaten 1/4 cup
vegetable oil 8 garlic gloves 1 lb pork, beef or chicken, sliced
thin, bite sized, or shrimp, shelled and deveined. I made this. If you do the the same, press the tofu between three
sheets of towel paper on the top and the bottom. Put a plate on top
and a two pound weight on top of the plate. Wait 20 minutes> 1/4 cup
white vinegar 1/4 cup sugar 1 cup sliced salted radish (chai Po)
slightly orange in color> 1/4 cup fish sauce (nam pla) 1 cup coarse
ground roasted peanuts 2 tblsp chile powder or paprika paprika> 2 cups bean sprouts 1 cup
sliced green onion 1 cup
sliced cilantro 1 lime Soak rice sticks in lukewarm water for 1
hour, drain and set aside. Set wok over high heat, for 1 minute.
Heat wok with 1 tablespoon of oil until sizzling hot and coat sides
of wok evenly. Add eggs and fry, until eggs set, turn over and fry,
until light brown on both sides. Remove from wok and slice thin, bite
size. Set aside.

Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook
until fragrant. add meat, stir and cook, until meat or tofu is done,
about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice
sticks soften. Add eggs, and the next 5 ingredients, stir to blend.
Remove to serving plate. Serve bean sprouts cold on the side. Garnish
with green onion and cilantro.

Serve with slices of fresh lime. Squeeze lime on pad thai.

Serves 10 as a side dish. Serves 6 as an only dish.

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From: [email protected] (Jonathan Kandell) Converted by MMCONV
vers. 1.40

 

 

Servings: 1

 

 

 

 


 

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