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Thai-Fried Noodles (Pad Thai)




Source of Recipe


Amanda's Kitchen


List of Ingredients




1 - 2 T oil
4 - 5 cloves garlic, crushed
1/2 - 1 lb tofu, julienned
1/2 lb (250 g) dried thin noodles (woo-sen or rice)
3 - 8 T water
1 -3 T tamarind juice or vinegar
2 T pickled chinese radish (optional)
1 tsp molasses (optional)
2 T soy sauce (or 1 T veggie oyster sauce & 1 T light soy sauce)
1 tsp palm sugar
1/4 c. chopped chives
1/2 c. bean sprouts
1/2 c. peanuts, crushed
(Chopped chives or coriander for garnish)

Recipe



Heat 1 T oil in a hot wok, add the garlic and stirfry for 30 seconds.

Add the tofu and continue to stir fry for a couple of minutes. Push tofu to sides of wok.

Add pickled turnip, stir for 15 seconds.

Add the noodles, water and vinegar. Stir until noodles are softened a little bit.

Add the rest of the ingredients and stor fry until everything is well mixed.

Adjust seasonings to taste with more sugar, vinegar, lime, or dried chilies.

Serve garnished with fresh chives or coriander.