Pad thai (1)

Yield: 1 servings

Ingredients:

1/2 lb Thai flat rice noodles 3 tb Finely chopped peanuts

Instructions:

- (bahn pho) OR rice sticks - (dry-roasted salted type) Oil; for deep-frying 2 tb Lime juice freshly squeezed 1/2 lb Fresh firm bean curd 1 tb Sugar - cut into tiny cubes 6 tb Thai fish sauce 1/4 c Peanut oil 1/4 c Tamarind sauce 1/2 tb Garlic chopped 2 ts Red chili paste with garlic 1/2 c Chicken breast meat 2 c Fresh bean sprouts -- (very thinly sliced) 2 Limes; quartered 1/4 lb Shrimp peeled 1/3 c Fresh coriander leaves - cut in half the long way 3 Chopped scallions 2 Eggs; beaten 4 tb Finely chopped peanuts 1 tb Dried shrimp powder - (dry-roasted type) 1/4 ts Freshly ground black pepper 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 degrees 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 minues 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. Source: Frugal Gourmet on Our Immigrant Ancestors From: stigle@cs.unca.edu (Sue Stigleman)