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Pad Thai Recipe

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This recipe for Pad Thai, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 17, 2005


1/4 cup white vinegar
1/4 cup Thai fish sauce (nam pla)
1 Tbsp. tomato paste
1/4 cup dark brown sugar
6 dried shrimp, ground to powder
1 tsp. Pickapeppa sauce
1/3 cup coconut milk

1/4 cup sesame oil
1 lb. medium shrimp, peeled and deveined
1/2 cup tofu, cut into medium rectangles
1 shitake mushroom, sliced thin
4 sprigs cilantro, leaves only, chopped
4 large leaves fresh basil, sliced
1 clove garlic, chopped
1 Tbs. Sriracha (Thai hot sauce)
1 lb. medium rice stick noodles, cooked till just soft and drained

1/4 cup crushed roasted peanuts
2 cups bean sprouts
1 small carrot, sliced into matchsticks
Sliced green onions
Cilantro leaves
Crushed red pepper

Combine all the sauce ingredients. Add a tablespoon or two of water to lighten it if it seems too thick. Heat the sesame oil in a skillet or wok over high heat until it almost smokes. Add the shrimp and cook until pink. Add all the other ingredients, tossing constantly, until the mushrooms are cooked through. Add the sauce and cook, tossing the pan contents constantly, until the sauce coats everything and the pan is steaming. Remove the pan from the heat and add the peanuts, sprouts, and carrots, tossing very lightly. Serve in a broad-rimmed bowl with more Sriracha squirted along the rim and green onions, cilantro, and crushed red pepper for those who like this really hot.

Number Of Servings:
Number Of Servings:
Serves two to four.
Personal Notes:
Personal Notes:
***look at alternates***




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