Pad Thai (2) Recipe

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Pad Thai (2) Recipe

 

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Pad Thai (2)

 

Ingredients

1/3 lb flat rice stick noodles (banh pho), , 1/4 wide
1/4 cup peanut oil
1/4 lb pork cut into matchstick strips
6 shrimps, peeled and deveined
1 tsp crushed garlic
1 egg
2 tbsp water
2 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp sugar
1/4 cup chopped toasted peanuts
1/4 tsp ground dry shrimp
1 freshly ground white pepper
1/4 tsp asian chili powder (to taste)
1 cup bean sprouts washed & drained
1/4 cup scallions, cut 3/4 long
1 fresh coriander
1 wedges of fresh lime



 

Preparation

Soak noodles in warm water for 60 minutes. Drain and set aside.

Prepare all other ingredients and arrange near the wok. You will need
to work fast.

In the wok, fry the pork in the peanut oil at medium heat. When half
cooked, add the shrimps and garlic and stir. Cook until shrimp and
pork are done.

Beat the egg and add it to the mixture. Cook, stirring, for about
half a minute.

Turn the heat to high. Add the drained noodles to shrimp mixture. Add
water, vinegar, fish sauce, sugar, shrimp powder, and most of the
peanuts. Sprinkle in white pepper and chili powder. Toss to combine.
Let it cook on one side (Don't stir; keep checking the underside as
if it were a big pancake). Flip it over as best you can and repeat
until nearly cooked, about 5 to 10 minutes.

Add most of the sprouts and scallions. Stir and cook for another
minute.

Turn onto a plate. Top with the rest of the sprouts, scallions, and
peanuts. Garnish with coriander and serve with a wedge of fresh
lemon.

From: [email protected] (Sue Stigleman)

 

 

Servings: 2

 

 

 

 


 

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