Pahd thai vegetarian style
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Prepared rice noodles |
| ½ | cup | Chopped onion |
| 1 | tablespoon | Preserved turnip |
| ½ | cup | Fried bean curd; cut into strips |
| 1½ | cup | Fresh beansprouts |
| 1 | Green onion; cut into 1/2\" pieces | |
| 1 | Egg; beaten | |
| 1 | teaspoon | Garlic; chopped |
| 2 | tablespoons | Vegetable oil |
| ½ | tablespoon | Fish sauce |
| ⅓ | cup | Ground peanuts |
| 1 | teaspoon | Hot chili pepper powder; optional |
| 2 | tablespoons | Brown sugar |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | White vinegar |
| ½ | tablespoon | Tamarind juice |
| 1 | teaspoon | Paprika |
Directions
SAUCE MIXTURE
Method:
1. Soak dry rice noodles in cold water for 1 hour before cooking. Drain.
Put aside.
2. Mix together all sauce ingredients in a small bowl.
3. Heat oil in a non-stick cooking pan over medium high heat. Add garlic, onion, turnip, and beancurd.
4. Add sauce mixture. Stir and cook until sauce becomes syrup like. Add fish sauce.
5. Add noodles. Stir and cook until the noodles mix well with the sauce and become soft. Add peanuts, beansprouts, and green onions. Stir and cook until the vegetables are well heated.
6. Add egg. Stir and mix well with noodles. Cook until egg is done. Remove from heat. Serve hot.
7. Garnish with fresh beansprouts, lime wedge and hot chili powder.
*Note: Substitute with ½ cup tamarind flavored sauce if available.
Recipe by: Joy of Thai Cooking
Posted to TNT Recipes Digest by Karla Sterrett <karlas@...> on Apr 09, 1998