*  Exported from  MasterCook  *

                              Pad Thai (1)

Recipe By     : Frugal Gourmet on Our Immigrant Ancestors
Serving Size  : 1    Preparation Time :0:00
Categories    : Thai

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2   lb           Thai flat rice noodles
                       - (bahn pho) or rice sticks
                       Oil -- for deep-frying
    1/2   lb           Fresh firm bean curd --
                       - cut into tiny cubes
    1/4   c            Peanut oil
    1/2   tb           Garlic -- chopped
    1/2   c            Chicken breast meat
                       -- very thinly sliced
    1/4   lb           Shrimp -- peeled,
                       - cut in half the long way
  2                    Eggs -- beaten
  1       tb           Dried shrimp powder
    1/4   ts           Freshly ground black pepper
  3       tb           Salted dry-roasted peanuts --
                       - finely chopped
  2       tb           Lime juice - freshly squeezed
  1       tb           Sugar
  6       tb           Thai fish sauce
    1/4   c            Tamarind sauce
  2       ts           Red chili paste with garlic
  2       c            Fresh bean sprouts
  2                    Limes -- quartered
    1/3   c            Fresh coriander leaves
  3                    Scallions -- chopped
  4       tb           Salted dry-roasted peanuts --
                       - finely chopped

 Soak the noodles in ample warm water until supple, about
 15 minutes, drain and set aside. Place the noodles in boiling water
 and cook just until the water returns to the boil. Drain again.

 Heat the oil for deep-frying to 375°F and deep-fry the cut bean
 curd. Be sure the pat the bean curd dry on a paper towel first so
 that it will not spatter fat on you. Drain the bean curd and set
 aside.

 Heat a large wok and add the peanut oil, garlic, and chicken. Chow
 for a few minutes and then add the shrimp, drained noodles, beaten
 eggs, and deep-fried bean curd. Toss well and chow for 3 to
 4 minutes over medium-high heat. Add the remaining ingredients,
 except the garnishes, and chow or stir for a few more minutes until
 the noodles are hot and tender.

 Place on a serving platter with the garnishes, which are an
 integral part of the dish.

 Posted by: Sue Stigleman <[email protected]>


                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.