My Pad Thai

Try this My Pad Thai recipe, or post your own recipe for My Pad Thai

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

My Pad Thai Ingredients

3 1/2 tb Distilled white vinegar	4 Garlic cloves; minced
2 tb Water	1 1/2 lg Boned chicken breast halves
2 1/2 tb Fish sauce	1 lb -Lean pork, cut into thin
3 tb Tomato paste	8 oz Small, cooked shelled shrimp
2 1/2 tb Sugar	2 Eggs; lightly beaten
1/2 tb Dried shrimp	2 c Fresh bean sprouts
pounded to a powder	1/4 c Roasted, unsalted peanuts
9 oz Flat rice sticks, 1/8" wide	Cherry tomatoes; halved
Vegetable oil	Lime wedges
1/3 c Fresh sweet basil leaves	Mint sprigs
2 Red Serrano chili peppers

Instructions for My Pad Thai

Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a small bowl; mix until well blended and reserve. In a large pot, soak the noodles in enough water to cover. In a small skillet or pot, heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice noodle puffs instantly when dropped into the oil. Deep-fry the basil leaves a few at a time, turning them once or twice until they are crisp, or 40 seconds to a minute; drain on paper toweling. Bring the noodles to a boil and cook them 2 minutes, or until they are almost tender. Drain and rinse them well, then spread them on paper toweling to dry slightly. Head a wok or large skillet and add about 2 1/2 tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then add the garlic and stir-fry until it is soft. Add the chicken or pork and stir-fry until the chicken is almost opaque throughout or the pork is browned. Stir in the shrimp and the sauce and mix completely. Make a well in the center of the mixture and pour in the eggs. When they are almost set, scramble them evenly. Add half the noodles, throughly incorporating them into the mixture; stir in the remaining noodles and half the bean sprouts. Cook just until the bean sprouts are nearly wilted. Heap the meat and noodles onto a platter. Cover one half of them with ground peanuts and the other half with uncooked bean sprouts. Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the fried basil. Source: Asian Pasta, by Linda Burum From: stigle@cs.unca.edu (Sue Stigleman) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Thai