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Pad thai (7)
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| Artist: |
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| Categories: |
Asian, Ethnic, Thai |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1
| pack | Rice stick noodles | | | -(10-16 oz pkg = 0.3-0.5 kg) | | 2
| tbsp | Oil (30 ml) | | 3
| | Garlic cloves, or more | | | - crushed or minced | | 8
| oz | Shrimp, peeled (optional) | | 8
| oz | Chicken, Pork or more Shrimp | | | - (Optional), cut into dice | | | - or matchsticks | | 3
| | Eggs | | 1
| cup | Bean sprouts | | 1/4
| cup | Chopped/ground peanuts | | 1
| | Red chile (optional) | | | - finely chopped | | | -OR- | | 1
| tsp | -Red pepper flakes | | 1
| cup | Sliced cabbage | | | Cilantro leaves | | | Lime wedges | | | SAUCE | | 1/4
| cup | Thai Fish Sauce | | 1/4
| cup | White Vinegar | | 2
| tbsp | White sugar | | 3
| tbsp | Paprika |
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Procedures:
| 1 | Soak the rice noodles in cold water at least two hours before cooking. | | 2 | Drain. | | 3 | In a large wok, heat oil and stir-fry garlic for 30 seconds. | | 4 | Add shrimp and other meat if used. | | 5 | Add the noodles, and stir-fry until al dente. | | 6 | Add sauce ingredients, cook to allow most of this to be absorbed (2 minutes or so). | | 7 | Spread the noodles, etc. | | 8 | Out to the sides, and add eggs. | | 9 | Some will crack the eggs directly into the wok, others will pre-scramble. | | 10 | If cracked into the pan, start stirring them up when partially cooked, so you get "streaky" yellow and white eggs. | | 11 | As they cook, fold the noodle mixture back in. add ?the bean sprouts, peanuts, red pepper, folded into the mixture. | | 12 | Serve hot, garnished with the rest of the bean sprouts, chopped cabbage, cilantro. | | 13 | Serve with lime wedges to be squeezed into the noodles. | | 14 | In my house, we have doctored this with thai hot chile sauce, sweet and sour sauce, or sate-style peanut sauce. | | 15 | It takes to any of these very well, depending on your tastes |
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