Pad Thai – Asian Food Recipes

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Pad Thai – Asian Food Recipes

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Directions

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Recipe ingredients and directions:

1/2 pound dried rice noodles 1/8 inch wide 

1/2 pound shrimp, chicken, pork or combination

1/4 cup fish sauce

1/4 cup plus 2 tablespoons granulated sugar

1/4 cup plus 2 tablespoons white vinegar

1 teaspoon paprika

4 green onions

1/2 cup vegetable oil (more if needed for step six)

1 teaspoon chopped garlic

2 eggs

3/4 pound bean sprouts

ground roasted chiles (see note at bottom)

ground unsalted roasted peanuts

Lime wedges

Soak noodles for 20-25 minutes in enough warm water to cover them.

They should be flexible and soft, but not so soft that they can be

mashed easily with the fingers. Later cooking in liquid will soften

them more. Drain them throughly in a colander while preparing the

other ingredients. Traditionally they are left in full-length

strands, but you may cut them into 8 inch lengths if you find it

easier to stir-fry then that way.

Peel and devein the shrimp leaving the tails intact(or remove if

preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches

long.

Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir

until the sugar dissolves. Set aside. Slice green onions both the

green and white parts, diagonally into 1-1/2 inch long pieces. Set

aside.

Heat a wok, add the oil and swirl over the surface. Add the garlic

and stir fry until light golden. Add the meat and stir-fry until

shrimp is pink. If using chicken or pork stir-fry until pink

disappears. Add the noodles and toss lightly to coat with oil and

the distribute meat and garlic( I often do this in a larger pot

since things tend to come out of the wok).

Add the liquid from step 3 and bring it to a boil rapidly, gently

folding the noodles without breaking them. Reduce heat to medium

and boil the mixture, folding frequently until the noodles have

absorbed the liquid (I find a pasta server works great for this

step).

Lift the noodles gently from one side of the wok. Pour a little

oil along the side of the wok, then break the egg ad slip it into

the oil. Break the yolk and cover the egg with the noodles

immediately. Repeat this on the opposite side with the other egg.

Allow eggs to cook undisturbed, over moderate heat until they are

set and almost dry. Additional oil may by added if the eggs or

the noodles begin to stick to the wok.

When the eggs are set and almost dry, fold them gently but rapidly

into the noodles. Try not to break the noodles, which will be soft

and fragile at this point. An effective way is to insert the scoop

under the eggs, lift it through, and fold the mixtureover. Continue

the lifting and folding motion until the eggs are broken up and

well distributed.

Add the green onions (and bean sprouts if you prefer them mixed

in) and toss the entire mixture quickly and gently, stll avoiding

breaking the noodles. Cook for about 2 minutes or until onions are

tender.

Take a large platter spread with bean sprouts(if you left them out

above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see

note) and ground peanuts over the top and squeeze lime over the

top. Or serve toppings seperatly for each diner to add according

to taste.

Note on chilies: Buy whole dried chiles and grind since pre-ground

often lack the "bite" of whole ones. Thai chilies may be used

(_VERY_ hot), or milder American chiles may be used. The Thai

chilies are know as Prig hang. They may also be found in Mexican

food sections under the name "Chiles Arbol". Use sparing if you

aren't used to them they are quite potent.

Category: Asian Recipes

(Visited 1 times, 1 visits today)

Paul

Owner of Recipe Flow

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