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Recipes - Pad Thai

Recipe Name

Pad Thai

Submitted by

patc

Recipe Description

This is a vegetarian version (mostly) of the Thai favorite.

Quantity	1	Quantity Unit	stir fry wok	Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



8	ounces	rice noodles (dry)
1	cup	bean sprouts
1/3	cup	canola oil
1	tablespoon	garlic minced
4	tablespoons chopped	shallots
1	block	tofu (block%3D1lb)
3	tablespoons	fish sauce
2	tablespoons	rice vinegar
2	tablespoons	brown sugar
2	tablespoons	Ketchup
1	teaspoon	chili powder
2	large	eggs
1	tablespoon	cilantro, fresh, chopped
1/4	cup	peanuts, crushed
1/2	cup, chopped	green onions
1	fruit (2" dia)	lime, wedged

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.

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