Home -> [Asian, Ethnic, Pastas & Noodles, Stir-fry, Thai] -> [Pad thai Recipe]
 
 

Pad thai

 Rate this Recipe!

fantastic (5)
very good (4)
good (3)
just OK (2)
bad (1)

Your Name Your Email Your Comment
Artist: _
Categories: Asian, Ethnic, Pastas & Noodles, Stir-fry, Thai
Yield: 4
Rating: no rating.
Print Recipe
Favorites Add to Favorites
Ingredients:
8 ozRice Vermicelli
3 tbspOil
3 eachGarlic cloves, minced
1/4 cupDried Shrimp
1/4 cupFish sauce
1/4 cupSugar
2 tbspTamarind juic (Lemon or lime
1 x-may be substituted)
1 tbspPaprika
1/2 cupFried tofu
2 tbspDried, unsalted turnip
1 x-cut into small pieces
1 eachEgg, beaten
1/4 cupChives, cut in 1 in lgths
1/4 cupGround roasted peanuts
1 cupBean sprouts
1 xGARNISH:
1/2 cupBean sprouts
1/2 cupChopped chives
1/2 eachLime, cut in wedges
Procedures:
1Soak noodles in cold water for 2 hours, until soft.
2Drain and set aside.heat a large skillet until hot, then add oil.
3Add the garlic and dried shrimp and stirfry.
4Add the noodles and stirfry until translucent.
5It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.add fish sauce, sugar, tamarind juice and paprika.
6Stirfry mixture until combined.
7Stir in the tofu, turnip and egg.
8Turn the heat to high and cook until the egg sets, stirring gently.
9Thoroughly combine the mixture and continue cooking over medium-high heat for about 2 minutes, until most of the liquid is reduced.mix in the chives, peanuts and place on a serving dish, arrange the garnishes attractively and serve.
10Makes four servings.note: to make fried tofu, chop tofu into ?inch squares and fry in oil on both sides until golden brown.from thailand the beautiful cookbook, as printed in the phila.
11Inquirer, 8/19/92
Pad thai Reviews
Rating: no rating.   0 reviews
-------------------------------------------------------------------------------------------------------
 
 
 
 

Google