Pad Thai

Recipe Ingredients

6 oz	170g	Flat rice noodles
1/2		Purple basil (or any fresh basil) - leaves whole,
		Stems removed
3 tablespoons	45ml	Vegetable oil
3 oz	85g	Firm tofu - diced
1		Boneless skinless whole chicken breast - cut into strips
		(or 1 pound peeled, deveined shrimp)
		Salt - to taste
1 1/2 tablespoons	22ml	Paprika
3		Eggs - beaten
3		Garlic cloves - pureed
1/4 cup	59ml	White vinegar
1/4 cup	59ml	Fish sauce
2 tablespoons	30ml	Palm sugar or brown sugar
1/2 teaspoon	2.5ml	Roasted chile paste or red pepper flakes - (to 1 tsp)
1 tablespoon	15ml	Dried shrimp
2 tablespoons	30ml	Finely-chopped dry-roasted peanuts
1 cup	160g / 5.6oz	Bean sprouts
1/2 cup	20g / 0.7oz	Mint leaves
2		Scallions, white and green parts - thinly sliced
2		Limes - cut into wedges,
		For garnish

Recipe Instructions

Soften the noodles according to the package directions (noodles usually need to soak in warm water for about 15 minutes), and drain. Set aside.

Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil, add the basil leaves and fry just until crisp, about 1 minute. Lift leaves out with a slotted spoon and drain on paper towels. Add 1 more tablespoon of oil to wok. Add the tofu, chicken or shrimp, salt and paprika, and stir-fry until cooked through and browned, about 3 to 5 minutes. Stir in the eggs and scramble, while shredding them with a spoon, until egg is just set. Transfer everything from wok to a bowl. Wipe out the wok.

Reheat wok and add remaining tablespoon oil. Add the garlic and stir-fry until aromas are released, about 10 seconds. Add the vinegar, fish sauce, palm or brown sugar, and heat through. Add the drained noodles and toss until the noodles have absorbed most of the sauce, about 3 minutes. Add the red chile paste, dried shrimp, ground peanuts, bean sprouts, and reserved tofu, chicken or shrimp and eggs, and toss thoroughly.

Transfer the mixture to a platter. Garnish with reserved fried basil leaves, mint leaves, scallions and lime wedges.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A06 broadcast 09-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.