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Pad Thai Recipe

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This recipe for Pad Thai is from Nana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
10 oz dried flat thai rice noodles
chicken
3 sliced shallots
1 clove garlic
firm tofu sliced
1-2 fresh minced green or red chillies (omit for milder),
2 eggs
1 cup snow peas (optional)
1 cup bean sprouts
¼ cup ground or chopped peanuts (unsalted)
3 spring onions, finely sliced
1 cup fresh coriander roughly chopped
3 tbsp peanut/coconut/vegetable oil for frying.

Sauce Ingredients:
2 tbsp fish sauce
1 tbsp lime juice
2 tbsp brown sugar
½ tbsp tamarind paste mixed with 2 tbsp water
Optional: 1-3 tsp chili sauce, depending on how spicy you like it

Directions:
Directions:
1. Soak rice noodles in a pot of cool water for 1 hour. Drain when ready to use. The noodles should still be firm and very chewy (they will finish cooking later).
2. Mix all sauce ingredients together in a cup until sugar dissolves. Set aside.
3. Place remaining oil in a wok. Over medium-high heat, stir fry shallots, garlic, tofu and chillies until fragrant (about 1 minute). Add chicken and fry until not pink. Add snow peas (if desired), stir-fry another minute until bright green.
4. Clear a space in the center of the wok. Crack eggs into it and stir-fry like scrambled eggs until they are cooked. The egg will have made the wok a little dry, add more oil and spread around.
5. Add noodles, as you stir-fry them, drizzle the sauce over a little at a time so it gets mixed well. Lift and turn the noodles very gently (otherwise they will break up) to combine all the ingredients as you stir fry (1-2 minutes). Add more oil if the noodles are sticking to the bottom of the pan.
6. Add bean sprouts, mixing well and stir-frying to combine. The noodles are cooked when they are soft, but still chewy in texture. If your noodles are still a little on the "hard" side, stir-fry a little longer over medium heat.
7 Finally, taste test for saltiness. If not salty enough, add 1-2 tsp more fish sauce. if too sour, add a little more sugar (you may need to use white sugar at this point, as it is a balance between sweet and sour, but leaning slightly more on the sweet side). Remove from heat.
8. To serve, place noodles on a platter. Sprinkle with spring onions, ground nuts, and coriander and/or basil. You can add wedges of fresh-cut lime if desired.
Enjoy!

 

 

 

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