Prototypical Thai dish. This recipe is from a cooking class at Cambridge School of Culinary Arts."This recipe is very spicy. Cut back on the chili garlic and add to taste. I've made it with peeled and de-veined shrimp (add and parcook before eggs)." - DHMitchell
Yield: 6 Ready in 30 minutes
favorite of 34 people 18 people want to try
|7 tablespoonsrice wine vinegar|
|5 tablespoonsNam Pla|
|5 tablespoonsNam Prik Pao|
|1 tablespoondried shrimp|
|3/4 poundrice noodles; flat|
|1 peanut oil|
|6 Thai chilies; minced|
|1/2 cupThai basil leaves|
|10 clovesGarlic; minced|
|3 Eggs; lightly beaten|
|3 cupsbean sprouts|
|1/2 cupunsalted peanuts; roasted until golden and chopped|
|5 limes; quartered|
Pad Thai Preparation
Combine the rice wine vinegar, water, Nam Pla, Nam Prik Pao, sugar, and dried shrimp in a bowl.
In a large pot, soak the rice noodles in warm wter until soft (20 mins). Remove and drain.
In a skillet, heat peanut oil 1" deep to 350F. Deep fry the basil leaves until crisp.
Heat wok very hot. 3T peanut oil and swirl to coat. Fry the chilies for 15 secs, add garlic 10 secs, Stir in Nam Pla mixture and eggs. When the liquid boils, add the noodles and half of the bean sprouts, mix carefully.
Heap on serving platter and garnish with peanuts, bean sprouts, fried basil leaves, and lime wedges.
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