• Pad Thai

    Posted on March 30, 2012 by admin in Noodles.
    Pad Thai
    This is one of my favorite dish.While frying Pad Thai, you may notice that the noodles tend to stick to the pan. To minimize this, stir the noodles quickly once it is put in the pan/wok. A seasoned wok will also help.

    The ingredients listed may seem intimidating but some of the items are optional. Using of all the ingredients would make the Pad Thai dish more authentic tasting.

    – Soak the dry noodles in warm water 5-10 minutes.
    – Cut Tofu and green onion into 1 to 2 inch long strips.
    -Mince shallot and garlic together.
    -Heat a wok on high and pour oil.
    -Fry peanuts in wok until toasted.
    -Remove peanuts.
    -Add shallot, garlic and tofu and stir them until they start to brown.
    -Drain the noodles and add to wok.
    -Stir quickly (this keeps the noodles from sticking).
    -Add tamarind, sugar, fish sauce and chili pepper.
    -Push noodles to one side of wok.
    -Crack egg onto open area of wok and scramble until almost cooked.
    -Mix egg with

    1/2 lime
    1 egg
    4 tsp fish sauche
    3 cloves garlic, minced
    1/2 tsp ground Chili pepper
    1 shallot, minced
    2 tbsp sugar
    2 tbsp tamarind
    1/2 package rice noodles
    2 tbsp vegetable oil

    Optional Items
    1/3 lb chicken, shrimp or beef
    1/3 cup Tofu
    3/4 cup green onion
    2 tbsp crushed peanuts
    1/2 cup bean sprouts

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