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Pad Thai
Pad Thai
This recipe for Pad Thai, one of the most popular dishes in Thailand, is not spicy. Add your favorite fresh or dried chiles to taste. Soak the rice noodles in hot water to soften before cooking. Makes 4 servings Ingredients: hot water 1 16-ounce package thin rice noodles 3 tablespoons vegetable oil 1/2 cup thinly sliced chicken, or substitute beef, pork or shrimp 2 medium eggs 1 recipe Pad Thai Sauce (recipe follows) 2 cups bean sprouts, washed 1/4 cup chopped green onion 1/4 cup crushed or finely chopped peanuts Garnish: bean sprouts lemon or lime slices fresh cilantro Preparation: Place the hot water in a large bowl. Add the rice noodles and soak about 20 minutes. Drain the noodles in a colander and allow to dry 30 minutes before cooking. In a wok or large skillet, heat the oil over high heat. Add the chicken and cook until tender, about 5 minutes. Whisk the eggs into the chicken and cook until set. Add the noodles and Pad Thai Sauce; cook until the noodles absorb the sauce, about 5 to 8 minutes. Add the bean sprouts and green onions, cook briefly until the bean sprouts are heated through. Pour onto a serving platter and sprinkle with the crushed peanuts. Garnish with fresh bean sprouts or cilantro leaves and few sliced lemons or limes. Pad Thai Sauce Ingredients: 1/4 cup white vinegar 1/2 cup sugar 1/4 cup fish sauce 1 teaspoon salt Preparation: In a small mixing bowl, whisk the ingredients until well blended. Source: "Thai Pure & Simple" by Somnuk (Sandy) |
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