Pad Thai II
Ingredients
- 1/2 pound dried rice noodles.
- 1/2 pound shrimp, chicken, pork or combination
- 1/4 cup fish sauce
- 1/3 cup plus 2 Tbsp granulated sugar
- 1/4 cup plus 2 Tbsp white vinegar
- 1 tsp paprika
- 4 green onions
- 1/2 cup vegetable oil
- 1 tsp chopped garlic
- 2 eggs
- 3/4 pound bean sprouts
- ground chilis
- ground unsalted peanuts
- lime wedges
Instructions
Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so sft that they can be mashed easily with your fingers. Later cooking in liquid will soften them more. Drain them thoroughly in a colander while preparing the other ingredients.
Pell and devein the shrimp leaving the tails intact (or remove if preferred). Slice chicken, pork into 1/8 inch strips 1-2 inches long.
Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside.
Slice the green onions (both the white and green parts) diagonally into 1 1/2 inch long pieces. Set aside.
Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork, stif-fry until pink disappears. Add the noodles and toss lightly to coat with oil and then distribute meant and garlic.
Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid.
Lift the noodles gently from one side of the wok. Pour a little oil along the side of the wok, then break the egg and slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may be added if the eggs or the noodles begin to stick to the wok.
When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point.
Add the green onions (and the bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently. Cook for about 2 minutes or until onions are tender.
Spread pad thai over top of bean sprouts (if you left them out above). Sprinkle ground chili and ground peanuts over top. Squeeze lime over the top.
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