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 Pad Thai
 Ingredients:
     1/2 lb. dried rice stick noodles, 1/8 inch wide  1/2 lb. boneless skinless chicken or pork
     1/2 cup vegetable oil  2 cloves fresh garlic
     2  eggs  1/4 lb. bean sprouts
     4 green onions  1 tablespoon ground red chili pepper
     1/3 cup ground roasted unsalted peanuts  1 - 2 limes
 
 Preparation:
Soak the noodles in warm water to cover. (you can also break the noodles for easy handling). You want them to soften so that they are flexible but not squishy. They will softened further when they are cooked. Drain well and get rid of any excess water while you prepare the other ingredients. Combine the fish sauce, sugar and vinegar and stir to dissolve the sugar and set aside.
Heat up a wok or a large solid pan and add the oil and let it heat up, stirring it a bit in the pan. Be careful not to let the oil burn. Add the garlic and stir fry it just long enough to turn it a bit brown. Add the meat just until all the pink colored is gone. Now add the softened noodles and gently toss them just long enough to coat them with the oil. Now add the fish sauce, sugar and vinegar mixture and bring it all to a rapid boil. Fold in the noodles gently until the noodles have absorbed the liquid. Using a spatula lift the noodles off the bottom of the pan setting them aside (making a hole in the middle of the pan). Pour in the two beaten eggs and let the noodles down and cover the eggs. Let the eggs set until they are just about dried out, then fold in the eggs with all the noodles.
Add the bean sprouts and the sliced green onions and toss until they are warm and tender. Serve them garnishing with the ground red chili and peanuts. Squeeze some lime juice onto the meat and use lime wedges to decorate.
 Comments:
Delicious and easy!
 Categories:  Asian
 Estimated Serving:  4
 Estimated preparation time:  20 min.
 Language:  English
 Shared by:  Ana    2008/11/18
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