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Recipes - Pad Thai Recipe

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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
8
ouncesrice noodles (dry)
1
cupbean sprouts
1/3
cupcanola oil
1
tablespoongarlic minced
4
tablespoons choppedshallots
1
blocktofu (block%3D1lb)
3
tablespoonsfish sauce
2
tablespoonsrice vinegar
2
tablespoonsbrown sugar
2
tablespoonsKetchup
1
teaspoonchili powder
2
largeeggs
1
tablespooncilantro, fresh, chopped
1/4
cuppeanuts, crushed
1/2
cup, choppedgreen onions
1
fruit (2" dia)lime, wedged
Steps
Sequence Step
1If 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.
2In 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.
3In boiling water, blanch 1 cup of fresh bean sprouts for 30 seconds. Run cold water over them to refresh them and then drain.
4Heat 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.
5Add 2 teaspoons of shrimp paste (if available) and 1 tablespoon of dried shrimp. Stir.
6Add eight ounces of tufu, cubed, and stir-fry until slightly brown on the outside.
7Lower heat to medium.
8Add 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.
9Stir until sugar dissolves.
10Add 2 beaten eggs and let them set slightly. Then stir to scramble.
11Add the noodles and toss for about 2 minutes.
12Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, pepper flakes, green onions, and freshly chopped coriander (cilantro).
13Dress edges of plate with lime wedges. Serve with fresh bean sprouts.






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