Pad thai (13)

Yield: 1 Servings

Measure Ingredient
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1 pkg (16-ounce) chantaboon rice sticks, medium thread <I think the spelling of "chantaboon" can also be found as "jantaboon" or something like that.> 1 tblsp vegetable oil 6 eggs beaten ¼ cup vegetable oil 8 garlic gloves 1 lb pork, beef or chicken, sliced thin, bite sized, or shrimp, shelled and deveined. <I used tofu when I made this. If you do the the same, press the tofu between three sheets of towel paper on the top and the bottom. Put a plate on top and a two pound weight on top of the plate. Wait 20 minutes> ¼ cup white vinegar ¼ cup sugar 1 cup sliced salted radish (chai Po) <These are packaged in a plastic see through flat container and slightly orange in color> ¼ cup fish sauce (nam pla) 1 cup coarse ground roasted peanuts 2 tblsp chile powder or paprika <I used paprika> 2 cups bean sprouts <These I served on the side cold> 1 cup sliced green onion 1 cup

sliced cilantro 1 lime Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set wok over high heat, for 1 minute.

Heat wok with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly. Add eggs and fry, until eggs set, turn over and fry, until light brown on both sides. Remove from wok and slice thin, bite size. Set aside.

Heat ¼ cup of oil in wok until sizzling hot. Add garlic and cook until fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice sticks soften. Add eggs, and the next 5 ingredients, stir to blend.

Remove to serving plate. Serve bean sprouts cold on the side. Garnish with green onion and cilantro.

Serve with slices of fresh lime. Squeeze lime on pad thai.

Serves 10 as a side dish. Serves 6 as an only dish.

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From: jkandell@... (Jonathan Kandell) Converted by MMCONV vers. 1⅖

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