Pad Thai




This is Thailand's most famous noodle dish.

Ingredients

  • 12 ounces of Pad Thai noodles
  • 8 cups cold water
  • ¼ cup olive oil
  • 1 Tablespoon garlic, chopped
  • 16 medium shrimp, shelled and deveined (with the veins taken out)
  • 2 ounces firm brown tofu, cut into ¼-inch cubes
  • 2 eggs, beaten
  • ¼ cup crushed unsalted peanuts
  • 3 Tablespoons fish sauce
  • 2½ Tablespoons rice vinegar
  • 1 Tablespoon sugar or 1½ Tablespoons honey
  • 2 teaspoons paprika
  • ½ teaspoon crushed red pepper or cayenne pepper
  • 3 ounces fresh bean sprouts
  • ¼ cup leeks, cut into 1½ to 2-inch-long shreds

Procedure

  1. In a large bowl, soak noodles in cold water 45 minutes.
  2. Drain in a colander (special bowl with holes for draining) and set aside.
  3. Heat olive oil in a large skillet over high heat.
  4. Add garlic and sauté until lightly browned, about 1 minute.
  5. Add shrimp and tofu and sauté 1 minute.
  6. Add eggs and stir 30 seconds.
  7. Add noodles, peanuts, fish sauce, vinegar, sugar, paprika, and red pepper and stir constantly for 3 minutes.
  8. Remove from heat and transfer to a platter. Sprinkle with bean sprouts and leeks and serve.
Serves 8 to 10.

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