Recipe: Pad Thai 3

Title: Pad Thai (3)
Categories: Thai
Yield: 6 servings

16 oz Chantaboon rice sticks 1/4 c Sugar
- medium thread (See note) 1 c Sliced salted radish
1 tb Vegetable oil -- (chai Po)
6 Eggs; beaten 1/4 c Fish sauce (nam pla)
1/4 c Vegetable oil 1 c Ground roasted peanuts
8 Garlic gloves -- (coarsely ground)
1 lb Pork, beef or chicken 2 tb Chile powder or paprika
- sliced thin, bite sized, 2 c Bean sprouts
-OR- 1 c Sliced green onion
Shrimp, shelled and deveined 1 c Sliced cilantro
1/4 c White vinegar 1 Lime

Ingredient Notes: ================= Re: Chantaboon rice sticks: <I think
the spelling of "chantaboon" can also be found as "jantaboon" or something
like that.>

Re: Pork, Beef, or Chicken, or Shrimp: <I used tofu when I made this. If
you do the the same, press the tofu between three sheets of towel paper on
the top and the bottom. Put a plate on top and a two pound weight on top of
the plate. Wait 20 minutes>

Re: Sliced salted radish: <These are packaged in a plastic see through flat
container and slightly orange in color>

=========================================================================

Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set
wok over high heat, for 1 minute. Heat wok with 1 tablespoon of oil until
sizzling hot and coat sides of wok evenly. Add eggs and fry, until eggs
set, turn over and fry, until light brown on both sides. Remove from wok
and slice thin, bite size. Set aside.

Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook until
fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to
2 minutes. Add rice sticks and vinegar, cook until rice sticks soften. Add
eggs, and the next 5 ingredients, stir to blend. Remove to serving plate.
Serve bean sprouts cold on the side. Garnish with green onion and
cilantro.

Serve with slices of fresh lime. Squeeze lime on pad thai.

Serves 10 as a side dish. Serves 6 as an only dish.

From: stigle@cs.unca.edu (Sue Stigleman)



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