Pad Thai (Stir Fried Rice Noodles With Tofu & Egg)
Recipe By : Jeff Smith, The Frugal Gourmet On Our Immigrant Ancestors
Serving Size : 6 Preparation Time :0:00
Categories : Noodles Thai
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Thai flat rice noodles
- (bahn pho) *
Oil -- for deep frying
1/2 lb Firm tofu -- cut into tiny cubes
1/4 c Peanut oil
1/2 tb Garlic -- minced
1/2 c Chicken breast --
- very thinly sliced
1/4 lb Shrimp -- peeled,
- cut in half lengthwise
2 Eggs -- beaten
1 tb Dried shrimp powder
1/4 ts Freshly ground black pepper
3 tb Dry-roasted salted peanuts --
- chopped fine
2 tb Fresh lime juice
1 tb Sugar
6 tb Thai sish sauce *
1/4 c Tamarind sauce (recipe follows)
2 ts Red chili paste with garlic *
2 c Bean sprouts
Garnish:
2 Limes -- quartered
1/3 c Fresh cilantro leaves
3 Scallions -- chopped
4 tb Dry-roasted salted peanuts --
- chopped fine
* available at some Asian markets
Start this dish by preparing the Tamarind sauce (recipe follows). Set
it aside to cool.
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 tofu. Be sure to pat the tofu
dry on a paper towel first so that it will not spatter fat on you.
Drain the tofu and set aside.
Heat a large wok and add the peanut oil, garlic, and chicken.
Stir-fry for a few minutes and then add the shrimp, drained noodles,
beaten eggs, and deep-fried tofu. Toss well and stir-fry for 3 to
4 minutes over medium-high heat. Add the remaining ingredients,
except the garnishes, and stir-fry 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.
Yield: 6 Servings
Notes:
To make your own shrimp powder, grind dried shrimp in a food
processor or blender. Peanut oil can be reduced by half.
