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Pad Thai

  • 4servings
  • 30minutes
  • 644calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsSelenium, Zinc, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound rice noodles thai flat, or rice sticks

  2. 1 x vegetable oil for deep-frying

  3. 1/2 pound bean curd firm, cut into tiny cubes

  4. 1/4 cup peanut oil

  5. 1/2 tablespoon garlic chopped

  6. 1/2 cup chicken breast thinly sliced

  7. 1/4 pound shrimp peeled, cut in half the long way

  8. 2 large eggs beaten

  9. 1 tablespoon shrimp dried, powder

  10. 1/4 teaspoon black pepper freshly ground

  11. 3 tablespoons peanuts, salted finely chopped, dryroasted

  12. 2 tablespoons lime juice freshly squeezed

  13. 1 tablespoon sugar

  14. 6 tablespoons fish sauce

  15. 1/4 cup tamarind paste

  16. 2 teaspoons chili and garlic paste

  17. 2 cups mung bean sprouts

  18. 2 each limes quartered

  19. 1/3 cup cilantro leaves

  20. 3 each scallions, spring or green onions chopped

  21. 4 tablespoons peanuts finely chopped, dryroasted type

Instructions Jump to Ingredients ↑

  1. Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside.

  2. Place the noodles in boiling water and cook just until the water returns to the boil.

  3. Drain again.

  4. Heat the oil for deep-frying to 375 degrees F and deep-fry the cut bean curd.

  5. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you.

  6. Drain the bean curd and set aside.

  7. Heat a large wok and add the peanut oil, garlic, and chicken.

  8. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd.

  9. Toss well and chow for 3 to 4 minutes over medium-high heat.

  10. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender.

  11. Place on a serving platter with the garnishes, which are an integral part of the dish.

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