Young thailand's pad thai

Yield: 4 servings

Measure Ingredient
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You'll find this famous noodle stir-fry on every Thai menu in town, but few do it as wellas Wandee Young. For extra extra color, Young adds a little ketchup. You can spice it up at the end witha sprinkle of chile flakes. 8 oz Rice Noodles (¼-inch wide - ½ package) * ¼ c Tamarind Paste (2 oz) * ¼ c Warm Water 4 oz Chicken breast; skinned; boned ⅓ c Peanuts; unsalted; roasted 4 oz Fried Tofu * 3 tb Fish Sauce * 2 tb Sugar 2 tb Lime Juice ½ c Vegetable Oil 1 ts Garlic; chopped 8 lg Shrimps; shelled; deveined 2 ea Eggs 1 c Bean Sprouts 1 c Green Onion stems; cut in 1-inch pieces Garnish: Red Pepper strips, Coriander leaves, lime wedges * Avaialable in Asian food stores 1. Soak the brittle noodles in plenty of cold water for at least an hour. Combine the brown sour tamarind paste with warm water in a small bowl and let soak at least 15 minutes. 2. Slice chicken into ¼ inch strips. For easy slicing freeze 15 to 20 minutes to harden slightly before slicing. Slice fried tofu into ¾-inch cubes. Blend or process peanuts into coarse meal. Reserve.

3. Mash the tamarind and transfer the mud-like mixture to a strainer set over a bowl. Mash and push with the back of a spoon to force liquid into bowl. Scrape off paste from underside of strainer; you should have about 5 tablespoons. Add to it the fish sauce, sugar and lime jice. Mix thoroughly and reserve. Discard solids left in strainer. 4. Heat oil in a wok or large fry pan until it's just about to smoke. Add garlic and stir 30 seconds. Add chicken and stir-fry 1 minute. Add tofu and shrimps and stir-fry another minute. Break eggs into wok and let them fry withoutbreaking for 1 to 2 minutes. 5.

While eggs cook, quickly drain the noodles, then add to wok. Give them a quick fold, then stir-fry 1 minute from the bottom up. Add reserved tamarind mixture. Continue stir-frying 1 to 2 minutes, mixing everything together. The noodles will soften to half their original volume. 6. Add about ⅔ of the reserved ground peanuts and stir. Add about ⅔ of the bean sprouts and all the green onion pieces. Stir-fry 30 seconds and take off heat. 7. Transfer noodles to a serving dish and sprinkle with chiles, if desired. Top with remaining ground peanuts, sprouts, some strips of red peppers and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately. Serves 4. Source: "Thai Temptations" from Lifestyle column by Cynthia David in Toronto Sun (27 September, 1995) Transcribed By: S. Lefkowitz

Submitted By SAM LEFKOWITZ On 10-04-95

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