PAAD THAI PAILIN
Steps:
- In a large bowl cover rice noodles with cold water and soak 30 minutes, or until softened. Drain noodles.
- While noodles are soaking, wrap tofu in paper towels and put a heavy weight, such as a skillet, on top. Let tofu stand 30 minutes to press out any excess liquid.
- In a small bowl combine tamarind and 1/4 cup hot water and let stand, stirring occasionally, 20 minutes. Strain tamarind mixture through a fine sieve into another bowl, pressing hard on solids and scraping bottom of sieve, and discard solids. Stir in brown sugar until dissolved.
- Cut tofu into 1/2-inch dice. Put cornstarch and half of egg in separate bowls. In a heavy saucepan at least 4 inches deep heat 2 1/2 cups oil (about 1 inch) over moderately high heat to 360°F. on a deep-fat thermometer. Dredge a small batch of tofu in cornstarch, shaking off excess, and dip in egg, letting excess drip off. Carefully drop coated tofu, 1 piece at a time, into hot oil and fry until golden. Transfer tofu with a slotted spoon as fried to paper towels to drain. Coat and fry remaining tofu in the same manner.
- In a 12-inch heavy skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and stir-fry garlic until fragrant, about a few seconds. Add shrimp, radish, and fried tofu and stir-fry 3 minutes. Add remaining egg and stir-fry until egg sets. Add noodles, tamarind mixture, remaining 2 tablespoons oil, and fish sauce, tossing. Cook mixture, stirring, until noodles are al dente and most of cooking liquid is absorbed, about 5 minutes. Add bean sprouts, chives, and red pepper flakes, tossing to combine well.
- Mound noodles on a serving plate and sprinkle with peanuts and chives. Arrange bean sprouts and lime wedges around noodles.
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citric
[email protected]This Pad Thai was a bit too sweet for my taste, but it was still good. I would probably make it again with less sugar.
Brandy Miller
[email protected]This recipe was easy to follow and the Pad Thai turned out great! I will definitely be making this again.
Dhait Joti
[email protected]This Pad Thai was delicious! I loved the addition of the tofu and the vegetables. It was a great way to get my daily dose of veggies.
Salman Mohamed
[email protected]I was really looking forward to trying this recipe, but I was disappointed. The sauce was too spicy and the noodles were undercooked.
222 100
[email protected]This Pad Thai was amazing! The sauce was so flavorful and the noodles were cooked to perfection. I will definitely be making this again.
Dorothy Majomedo
[email protected]I'm not a huge fan of Pad Thai, but this recipe was actually really good. The sauce was flavorful and the noodles were cooked perfectly.
Tipu Toor
[email protected]This recipe is a keeper! I love the combination of flavors and textures. I will definitely be making this again and again.
balekane diale
[email protected]This Pad Thai was okay, but I've had better. The flavors were a bit bland and the noodles were a little too chewy.
Arcangelo Orlando
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The sauce was too sweet and the noodles were overcooked.
Keysha Gordon
[email protected]This Pad Thai was delicious! I especially loved the addition of the peanuts and bean sprouts.
saeed umar rana
[email protected]I've tried many Pad Thai recipes, but this one is by far the best. The flavors are amazing and the instructions are easy to follow.
Habibo Muhumed
[email protected]This Pad Thai was a hit with my family! The sauce was perfectly balanced and the noodles were cooked just right. I will definitely be making this again.