Pad Thai Noodles
Try this Pad Thai Noodles recipe, or contribute your own. "Noodles" and "Main Dish" are two of the tags cooks chose for Pad Thai Noodles."This recipe yields noodles that are firm and chewy with the strands dry and separate" - pjadams
Yield: 6 Ready in 45 minutes
4 people trying soon
|-- Sauce --|
|13 ouncesBan Pho (thin)|
|6 teaspoonsFish Sauce; to taste|
|8 tablespoonsTamarind Juice; to taste|
|6 tablespoonsPalm or Coconut Sugar; to taste|
|8 tablespoonsPeanut oil|
|3/4 lb.fresh shrimp; shelled, deveined and butterflied|
|1 packageTofu; Firm - cut into thin strips about an inch long, half an inch wid|
|10 clovesgarlic; finely chopped|
|6 eachShallot; (or substitute with half a medium red onion)|
|1/2 cupShrimp; small dried|
|1/2 cupSweetened Salted Radish; chopped|
|4 teaspoonsDried Red Chillies; ground|
|6 cupsBean Sprouts|
|2 cupGarlic Chives; cut into 1 1/2-inch-long segments (optional)|
|-- Garnish --|
|1 1/2 cupUnsalted Peanuts; crushed|
|1 eachLime; wedges|
|10 sprigsCilantro; a few sprigs|
|8 Green Onions; trim off root tip and half of green|
Pad Thai Noodles Preparation
Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch.
While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet.
Prepare the remaining ingredients as instructed.
When the noodles have softened, drain and set aside.
(I think these turn out MUCH better when you cook this recipe in to batches. That allows the wok to stay hot.)
Heat a wok over high heat until it is smoking hot. Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
Swirl in the remaining oil, except for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden.
Add garlic and stir-fry with the tofu for 15 to 20 seconds.
Follow with the sliced shallots and cook another 15 seconds.
Then add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.
Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook.
When the noodles are cooked to your liking, toss in 4 of the 6 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.
Serves 6-8 as a one-dish lunch. Squeeze lime juice over each portion before eating.
This recipe yields noodles that are firm and chewy with the strands dry and separate
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