Pad Thai (1)

Recipe Ingredients

1/2 lb	227g / 8oz	Thai flat rice noodles - (bahn pho), or rice
		Oil - for deep-frying
1/2 lb	227g / 8oz	Fresh firm bean curd - cut into tiny cubes
1/4 cup	59ml	Peanut oil
1/2 tablespoon	7.5ml	Garlic - chopped
1/2 cup	31g / 1.1oz	Chicken breast meat - - (very thinly slice
1/4 lb	113g / 4oz	Shrimp - peeled
		Cut in half the long way
2		Eggs - beaten
1 tablespoon	15ml	Dried shrimp powder
1/4 teaspoon	1.3ml	Freshly ground black pepper
3 tablespoons	45ml	Finely chopped peanuts - (dry-roasted salted
2 tablespoons	30ml	Lime juice - freshly squeezed
1 tablespoon	15ml	Sugar
6 tablespoons	90ml	Thai fish sauce
1/4 cup	59ml	Tamarind sauce
2 teaspoons	10ml	Red chili paste with garlic
2 cups	320g / 11oz	Fresh bean sprouts
2		Limes - quartered
1/3 cup	13g / 0.5oz	Fresh coriander leaves
3		Chopped scallions
4 tablespoons	60ml	Finely chopped peanuts - (dry-roasted type)

Recipe Instructions

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 minutes 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

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