Thai fried noodles (pad thai)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 2 | ounces | Ready-fried beancurd (or more), cut into 1/2 cubes |
| 1 | Egg | |
| 4 | ounces | Flat noodles; cooked |
| 1 | tablespoon | Chi po (preserved turnip) (finely chopped) |
| 2 | Spring onions; in 1\" pieces | |
| 2 | tablespoons | Chopped roasted peanuts |
| 3 | ounces | Beansprouts |
| ½ | teaspoon | Chili powder |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Light soy sauce |
| 1 | teaspoon | Lemon juice |
| Lime wedge (for garnish) | ||
| Sprig of fresh coriander (for garnish) | ||
Directions
In a wok of frying pan, heat oil. Add garlic & fry til golden brown.
Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add cooked noodles, stir, then add turnip and spring onions & half of peanuts and half of beansprouts. Stir well; add chili powder, sugar, light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining beansprouts & lime wedge on side of plate.
(From Thai Vegetarian Cooking, Vatcharin Bhumichitr,Clarkson Potter Pub)