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Pad Thai - variation


serves 3-4
8 oz package of dried rice stick noodles*
1/4 c vegetable oil
3 gloves chopped garlic
2 T tomato sauce
5 T granulated sugar
1 T Thai bottled chili sauce (Sriracha/Shark is a good brand)
2 T bottled fish sauce (or soy)
thai hot peppers (optional)
.25 lb boneless raw chicken breast, sliced (optional)
.25 lb medium shrimp/prawns, deshelled, and deveined (optional)
.25 lb firm tofu
1/3 c water, or broth
3 eggs
1/4 c ground or finely chopped peanuts
1/4 lb fresh bean sprouts
8 green onions, chopped
1 lime, quartered
1 t dried chili pepper flakes (optional)
fresh cilantro for garnish


This recipe works well with substitutions in the protein; it will be fine with any bland protein combination, with or without eggs (though it is better with eggs), with fish sauce or soy. But be sure to use a decent Thai chili sauce (not Vietnamese!), and you will need most, if not all, of the sugar. Hot peppers can be added if you have hot heads in attendance!
Soak rice noodles in warm water until pliable (for 15 minutes to half an hour?), until soft; drain. Boiling will turn noodles to paste. 20-30 minutes is how long it takes for me -- your mileage may vary.
Heat oil in a sautepan or wok over medium heat, and saute garlic. When yellowed, add tomato sauce, sugar, chili sauce, fish sauce, hot peppers (either whole or chopped), chicken, shrimp, and tofu, and half the water or broth. Mix well. Add the noodles and stirfry for 2-3 minutes. If noodles don't soften, or the sauce gets too thick, add the remaining water or broth.
Push the noodles to one side, add eggs and cook 2-3 minutes before breaking egg yolks and mixing into noodles. Stir and turn constantly, to prevent sticking, another 2-3 minutes. Add half of each: peanuts, bean sprouts, and green onions. Remove from heat.
Add the remaining half of peanuts, bean sprouts, and green onions, and mix well. Garnish with lime wedges, dried pepper flakes, and fresh cilantro. Serve hot. Makes 3 to 4 servings.


Shopping Notes
* what you are looking for is dried rice noodles that are a quarter to half an inch wide. You are looking for Bahn Pho or chantaboom, and the ingredients should be rice, water and perhaps salt or cornstarch. If the ingredients mention mung beans, you have the wrong noodles.




   

 

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