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Pad Thai - 1 Recipe - Cooking Index

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Pad Thai - 1

Cuisine: Thai
Serves: 1 people

Recipe Ingredients

1/2 lb 227g / 8ozThai flat rice noodles - (bahn pho), or rice
  Oil - for deep-frying
1/2 lb 227g / 8ozFresh firm bean curd - cut into tiny cubes
1/4 cup 59mlPeanut oil
1/2 tablespoon 7.5mlGarlic - chopped
1/2 cup 31g / 1.1ozChicken breast meat, very thinly sliced
1/4 lb 113g / 4ozShrimp - peeled cut in half the long
2   Eggs - beaten
1 tablespoon 15mlDried shrimp powder
1/4 teaspoon 1.3mlFreshly ground black pepper
3 tablespoons 45mlFinely chopped peanuts - (dry-roasted salted
2 tablespoons 30mlLime juice - freshly squeezed
1 tablespoon 15mlSugar
6 tablespoons 90mlThai fish sauce
1/4 cup 59mlTamarind sauce
2 teaspoons 10mlRed chili paste with garlic
2 cups 320g / 11ozFresh bean sprouts
2   Limes - quartered
1/3 cup 13g / 0.5ozFresh coriander leaves
3   Chopped scallions
4 tablespoons 60mlFinely 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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