|
Steps
|
---|
Sequence
|
Step
|
---|
|
1 | If you are using dried rice noodles, soak them in hot water for about 20 minutes before cooking. If you cannot get rice noodles, angelhair pasta will work well. |
2 | In 4 quarts of boiling water, cook 1/2 pound of noodles for 2 or 3 minutes or until just tender to the bite. Drain and rinse them. Them drain for 30 minutes or until dry. |
3 | In boiling water, blanch 1 cup of fresh bean sprouts for 30 seconds. Run cold water over them to refresh them and then drain. |
4 | Heat 1/3 cup of oil over high in a wok or skillet. Fry 1 tablespoon of minced garlic and 4 tablespoons of minced shallots until golden. |
5 | Add 2 teaspoons of shrimp paste (if available) and 1 tablespoon of dried shrimp. Stir. |
6 | Add eight ounces of tufu, cubed, and stir-fry until slightly brown on the outside. |
7 | Lower heat to medium. |
8 | Add 3 tablespoons of fish sauce (or 6 tablespoons of soy sauce), 2 tablespoons of rice vinegar, 2 tablespoons of light brown sugar, 2 tablespoons of ketchup, and one teaspoon of chili powder. |
9 | Stir until sugar dissolves. |
10 | Add 2 beaten eggs and let them set slightly. Then stir to scramble. |
11 | Add the noodles and toss for about 2 minutes. |
12 | Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, pepper flakes, green onions, and freshly chopped coriander (cilantro). |
13 | Dress edges of plate with lime wedges. Serve with fresh bean sprouts. |