Pad thai (7)
Yield: 1 Servings
Ingredients:
- 1 pk Rice stick noodles -(10-16 oz pkg = 0.3-0.5 kg)
- 2 tb Oil (30 ml)
- 3 Garlic cloves or more - crushed or minced
- 8 oz Shrimp peeled (optional)
- 8 oz Chicken
Instructions:
Pork or more Shrimp - (Optional) cut into dice - or matchsticks 3 Eggs 1 c Bean sprouts 1/4 c Chopped/ground peanuts 1 Red chile (optional) - finely chopped -OR- 1 ts -Red pepper flakes 1 c Sliced cabbage Cilantro leaves Lime wedges MMMMM---------------------------SAUCE-------------------------------- 1/4 c Thai Fish Sauce 1/4 c White Vinegar 2 tb White sugar 3 tb Paprika Soak the rice noodles in cold water at least two hours before cooking. Drain. In a large wok heat oil and stir-fry garlic for 30 seconds. Add shrimp and other meat if used. Add the noodles and stir-fry until al dente. Add sauce ingredients cook to allow most of this to be absorbed (2 minutes or so). Spread the noodles etc. out to the sides and add eggs. Some will crack the eggs directly into the wok others will pre-scramble. If cracked into the pan start stirring them up when partially cooked so you get 'streaky' yellow and white eggs. As they cook fold the noodle mixture back in. Add 1/2 the bean sprouts peanuts red pepper folded into the mixture. Serve hot garnished with the rest of the bean sprouts chopped cabbage cilantro. Serve with lime wedges to be squeezed into the noodles. In my house we have doctored this with thai hot chile sauce sweet and sour sauce or sate-style peanut sauce. It takes to any of these very well depending on your tastes. From: jjfink@skcla.monsanto.com (Joel Finkle)
