Pad Thai - 2

Recipe Ingredients

1		16 oz jantaboon rice sticks - med. (1)
1 tablespoon	15ml	Vegetable oil
6		Eggs - whole, raw, beaten
1/4 cup	59ml	Vegetable oil
8		Garlic - clove, raw
1 lb	454g / 16oz	Pork - beef, chicken or shr
1/4 cup	59ml	Vinegar
1/4 cup	49g / 1.7oz	Sugar
1 cup	237ml	Chad po - (radishes, salted) (
1/4 cup	59ml	Nam pla - (fish sauce)
1 cup	237ml	Peanuts - course ground, roast
2 tablespoons	30ml	Chili powder or paprika
2 cups	320g / 11oz	Bean sprouts - raw
1 cup	62g / 2.2oz	Green onions - sliced
1 cup	16g / 0.6oz	Cilantro - fresh, chopped,
1		Lime

Recipe Instructions

Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly. Add eggs and fry, until eggs set, turn over and fry, until light brown on both sides. Remove from wok and slice thin, bite size. Set aside.

Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook until fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice sticks soften. Add eggs, and the next 5 ingredients, stir to blend. Remove to serving plate. Serve bean sprouts cold on the side. Garnish with green onion and cilantro.

Serve with slices of fresh lime. Squeeze lime on pad Thai.

Source:
Viviana Aldridge

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