Pad thai pt. 1
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Toedt GTKG62A | ||
| ½ | pounds | Dried rice noodles 1/8\" |
| Wide | ||
| Warm Water | ||
| ½ | pounds | Shrimp, chicken -- pork |
| Combination | ||
| ¼ | cup | Fish sauce (Nam Pla) |
| ¼ | cup | + 2 Tbs. Granulated sugar |
| ¼ | cup | + 2 Tbs. White vinegar |
| 1 | teaspoon | Paprika |
| 4 | Green onions | |
| ½ | cup | Vegetable oil -- more if |
| For step six | ||
| 1 | teaspoon | Garlic -- chopped |
| 2 | Eggs | |
| ¾ | pounds | Bean sprouts |
| Ground roasted chiles -- | ||
| See | ||
| At | ||
| Unsalted roasted peanuts -- | ||
| Ground | ||
| Lime wedges | ||
| End of Pt. 2 | ||
Directions
This recipe is the closest I've found to what I get at my favorite Thai restaurant in Denver. I usually double the recipe because I've never served more than 2-3 people on one batch and I love the leftovers. If you aren't familiar with Thai cooking you may be tempted to leave out the fish sauce or substitute ketchup. DON'T! The results are not the same. This recipe is served over the bean sprouts although they can be mixed in depending on your preference. To get the best results from your sprouts put them in a large bowl filled with cold water and ice cubes and let them soak for about 15 minutes or so. This revives them and makes them really crunchy. In Thailand this dish is usually made with dried shrimp but for American preferences fresh is usually used. This recipe is altered slightly from the book to make it like what I'm so addicted to at J's noodles.
It's long and the first time I made it, it took me close to an hour but now I can make a double batch in about 25 minutes. I do all the prep while the noodles soak.
See Pad Thai Pt⅕ for directions.
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