Pad Thai Vmxv03a

Recipe Ingredients

8 oz	227g	Rice vermicelli
3 tablespoons	45ml	Oil
3		Garlic cloves - minced
1/4 cup	59ml	Dried shrimp
1/4 cup	59ml	Fish sauce
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Tamarind juic - (lemon or lime
		- may be substituted)
1 tablespoon	15ml	Paprika
1/2 cup	118ml	Fried tofu
2 tablespoons	30ml	Dried - unsalted turnip
		- cut into small pieces
1		Egg - beaten
1/4 cup	59ml	Chives - cut in 1 in lgths
1/4 cup	59ml	Ground roasted peanuts
1 cup	160g / 5.6oz	Bean sprouts
		Garnish
1/2 cup	80g / 2.8oz	Bean sprouts
1/2 cup	73g / 2.6oz	Chopped chives
1/2		Lime - cut in wedges

Recipe Instructions

Soak noodles in cold water for 2 hours, until soft. Drain and set aside.Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp and stirfry. Add the noodles and stirfry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.Add fish sauce, sugar, tamarind juice and paprika. Stirfry mixture until combined. Stir in the tofu, turnip and egg. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture and continue cooking over medium-high heat for about 2 minutes, until most of the liquid is reduced.Mix in the chives, peanuts and Place on a serving dish, arrange the garnishes attractively and serve. Makes four servings.Note: To make fried tofu, chop tofu into 1/2 inch squares and fry in oil on both sides until golden brown.From Thailand the Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.

Source:
Seattle Times

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