This recipe is from my favorite Thai restraunt. They posted it on their website an I am adding it here so it doesn't go away later.
Yield: 2 Ready in 30 minutes
70 people trying soon
|4 tablespoonscooking oil|
|1/2 teaspoongarlic; finely chopped|
|1 tablespoonpreserved turnip; chopped|
|1 tablespoonfirm tofu; cut into 1/2" strips|
|1 tablespoondried shrimp|
|8 mediumshrimp; peeled & deveined|
|8 oz.rice noodles; soaked in warm water (10 minutes & drained)|
|1 tablespon roasted peanuts; coarsely ground|
|4 tablespoonrice vinegar|
|4 tablespoonsfish sauce|
|1 cupfresh bean sprouts|
|1 stalkscallion; julienned|
|lime wedges; (garnish)|
PAD THAI Preparation
1.In a wok or large skillet, heat oil on high heat and stir-fry garlic, preserved turnip, firm tofu, and dried shrimp.
2.Add shrimp and sautee until cooked. Add rice noodles and water; sautee well until noodles are soft.
3.Stir in roasted peanuts, sugar, vinegar, fish sauce and paprika. Scrape noodles to one side of the pan; break in eggs on the empty side and stir eggs until cooked. Quickly cover the eggs with noodles.
4.Add bean sprouts and flip noodles over. Remove pan from heat and place noodles on serving plate. Top with scallions and garnish with lime wedges.
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PAD THAI Reviews
I love this. I make it all the time. Thanks for the post.
2 years, 7 months, 3 days, 21 hours, 51 minutes ago
[I posted this recipe.]
4 years, 4 months, 2 weeks, 14 hours, 59 minutes ago