Pad Thai (Sauteed Rice Noodles)

Posted at October 13, 2015 by admin on category Noodles

 

 

Pad Thai (Sauteed Rice Noodles)

Thai food style , stir-fried rice noodles (Pad Thai)

Categories: Thai
Yield: 1 servings

  • 16 oz Rice noodles
  • 1 tb Paprika
  • 1/2 c Vegetable oil
  • 1/4 c Sugar
  • 5 Garlic cloves (or more)– finely chopped
  • 2 Eggs; beaten
  • 1/4 lb Mung bean sprouts
  • 1 lb Medium shrimp — shelled and deveined
  • 3 Scallions– cut into 1/2 inch pieces
  • 2 Firm-style bean curd squares– cut into 1/2 inch cubes
  • 1/2 c Ground unsalted peanuts
  • 1 Fresh red chili pepper– seeded & coarsely chopped
  • 1/4 c Pickled turnips– (coarsely chopped)
  • 1 Lemon; cut into wedges
  • 1/2 c White vinegar
  • Coriander leaves for garnish
  • 3/16 c Fish sauce
  • 1/4 c Crushed red pepper (opt.)

In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2
hours. Drain and cover with a damp towel to retain moisture.
In a wok or large frying pan, heat the oil and stir-fry the garlic until it
is light brown. Add the shrimp, bean curd and pickled turnips; stir in the
vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the
noodles. When the noodles are completely coated, spread them out to the
sides of the wok or frying pan, leaving a space in the middle. Add the
beaten eggs. As the eggs cook, fold the noodles over them and stir to
combine all of the ingredients evenly. Stir in half of the bean sprouts,
then add the scallions, ground peanuts and chopped chili pepper. Toss
several times to mix well.
Serve on a large platter with lemon wedges. Top with the remaining bean
sprouts and garnish with coriander leaves. Serve the crushed red pepper on
the side, for those who like it extra-spicy.




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