Mark Lane's recipe for Pad Thai
1. Soak noodles in plenty of cold water for at least an hour.
2. Combine tamarind paste with 1/4 cup of warm water in a small bowl and let soak for at least 15 minutes.
3. Slice the chicken into 1/4 in strips. Reserve.
4. Slice the Fried tofu into 3/4 in cubes. Reserve.
5. Blend or process the peanuts into a coarse meal. Reserve.
6. Return to your tamarind paste /water mixture. Mash it and transfer the mud-like mixture to a strainer set in a bowl. Scrape off the juice that clings to the underside of the strainer. Add to it the fish sauce, sugar, and lime juice.
7. Heat oil in a wok until it is just about to smoke. Add garlic and stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes.
8. While eggs cook, quickly drain the noodles and add to the wok, giving them a quick fold, stir-frying for 1 minute from the bottom-up. Add reserved tamarind juice and continue stir-frying, mixing everything together for 1-2 minutes. The noodles will have reduced by half and softened up to al dente.
9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and remove from heat.
10. Transfer to a serving dish and top with the remaining ground peanuts and sprouts, the strips of red pepper and the fresh coriander leaves. Please lime wedges around the platter and serve immediately.
Very easy to do.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 637 | ||
Calories from Fat: 313 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 19.5g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 41.9mg | 13 % | |
Sodium 1959.2mg | 68 % | |
Potassium 500.7mg | 13 % | |
Total Carbohydrate 64.8g | 19 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 60.5g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 637
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