Ingredients: |
Ingredients: 1/2 package(16oz)wide rice noodles
2 1/2 Tbsp. vegetable oil
2 cloves garlic
1/2 c of fresh chive or sping onion long sliced
1/4 lb. shimp peeled and devined
3 Tbsp. dried shrimps, small size crushed
2 Tbsp. salted radish, chopped(optional)
2 Tbsp. fish sauce
1 Tbsp. thin soy sauce
2 1/2 Tbsp. sugar
1 Tbsp. lime juice
1 c bean sprouts
1/2 c of dice fried tofu or firm (optional)
1/4 c unsalted roasted peanuts,
break up in a mortar and pestle or chop with a chef's knife
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Directions: |
Directions:Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20 minutes until softened. Drain.
Heat oil in wok, until hot but not smoking. Add smashed garlic. Add shimp cook for about 4 to 5 mintues.
Add noodles, dried shrimps, fish sauce, sugar, lime juice, chive and bean sprouts. Stir fry for another 3 to 4 minutes until mixed up and heated through.
Add salted radish, if using(rinse if very salty). Stir fry another minute. Toss in the peanuts, tossing to mix or toping
Remove to a platter or individual plates to serve. Garnish with cilantro or peanuts if desire.
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Personal
Notes: |
Personal
Notes: Pad Thai is the classic Thai stir fried noodle dish with sweet, tangy and complex flavors which make it a favorite throughout Thailand. Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like. ENJOY !!!
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This recipe for Pad Thai is from