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Pad thai (thai noodles)
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| Artist: |
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| Categories: |
Asian, Ethnic, Pastas & Noodles, Thai |
| Yield: |
4 |
| Rating: |
no rating. |
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Ingredients:
| 1/2
| lbs | Rice noodles | | 3
| tbsp | Oil | | 1
| | Clove garlic, minced | | 1
| | Egg | | 1/4
| | Water, optional | | 4
| tbsp | Thai fish sauce | | 2
| tbsp | Sugar | | 1
| tsp | Paprika | | | Ground red Thai chili | | | -pepper, to taste | | 1
| | Green onion, cut into 1" | | | -lengths | | 1
| cup | Bean sprouts | | 1/4
| cup | Unsalted peanuts, ground |
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Procedures:
| 1 | Soak rice noodles in cold water for two to eight hours. | | 2 | Heat a frying pan until hot and add oil. | | 3 | Add garlic and brown slightly. | | 4 | Add egg and scramble until done. | | 5 | Drain rice noodles and add to egg and garlic. | | 6 | Raise temperature and stir-fry noodles until translucent. | | 7 | Add water if noodles are too dry. | | 8 | When noodles start to stick, add fish sauce, sugar, paprika, chili pepper and green onion. | | 9 | Continue to cook for several more minutes. | | 10 | Turn out onto heated serving dish. | | 11 | Garnish with bean sprouts and peanuts |
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