Pad Thai
Source of Recipe
Local restaurant
List of Ingredients
1/2 cup chicken broth or water
2 Tbsp. fish sauce or 1 Tbsp. salt
4 Tbsp. tomato sauce
3 Tbsp. sugar
4 Tbsp. vegetable oil
2 Tbsp. minced garlic or onions
4-8 large peeled shrimp
1 egg, lightly beaten
1 cup of bean sprouts
3 Tbsp. chopped peanuts
1/2 lb. Thai rice noodles
1 Tbsp. pickled radish
1 lime wedge for each plate
1 and 1/4 oz. tofu, reconstructed into cakes and cubed
Recipe
Soften rice noodles in cold water.
Heat oil in large wok or skillet over high heat.
Add shrimp, garlic and eggs; stir slowly for about one minute to separate yolk.
Add fish sauce, tomato sauce, tofu, pickled raddish and sugar. Stir until well mixed.
Add rice noodles and stir, making sure all noodles are coated with sauce.
Stir until sauce is slightly reduced. Noodles should be slightly moist, but not wet.
Top with bean sprouts and chopped peanuts, and toss to mix lightly.
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