THAI NOODLES (PAD THAI)
This is an adopted recipe that I have not yet had time to prepare. The original poster's comments are as follows: "This is my favorite version of Pad Thai. It's a wonderful mix of flavors - the sweetness is nicely contrasted with the tartness of the limes and red chilis. You can use chicken, pork, shrimp or a combination of all three. This is a meal in itself - It's really great with Thai iced tea! From "Thai Home Cooking" by Kamomal Pootaraska -- NOTE: I replaced the original version of recipe #7941 (when I adopted it in February 2005) with this authentic version that I have used time and time again with great success. It tastes just like the Pad Thai I have enjoyed in authentic Thai restaurants."
Provided by Ms B.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid.
- (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces.
- Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside.
- Slice the scallions on the diagonal 1/4 inch thick, set aside.
- Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles.
- Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed.
- Add 3/4 Cup peanuts, bean sprouts and scallions - toss.
- Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.
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Rudolph Flores
[email protected]This Pad Thai is a great way to use up leftover chicken or shrimp. It's also a great dish to make for a crowd.
Anthony Nweke
[email protected]I've never had Pad Thai before, but this recipe made me a fan! It's so flavorful and delicious.
Carrie Quinn
[email protected]This Pad Thai is a bit too spicy for me. I would recommend using less chili pepper.
Elias Sello
[email protected]I'm allergic to peanuts, so I substituted almond butter in the sauce. It turned out great!
Tehreem Waqar
[email protected]This recipe is a bit too sweet for my taste. I would recommend reducing the amount of sugar by half.
Anjol jung bc
[email protected]I followed the recipe exactly, but my Pad Thai turned out bland and watery. I'm not sure what went wrong.
Tania Adams
[email protected]This Pad Thai is amazing! The flavors are incredible, and the noodles are cooked perfectly. I will definitely be making this again.
shane mclaughlin
[email protected]I've tried this recipe a few times now, and it's consistently delicious. The sauce is perfectly flavorful, and the noodles are always cooked just right. I highly recommend this recipe to anyone who loves Pad Thai.
Sultan Emad
[email protected]This Pad Thai is a hit with my family and friends! I've made it several times now, and everyone loves it. The leftovers are just as good the next day, so it's a great dish to make ahead of time.
Rahadul islam Nirob
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not the most experienced cook, but I was able to make this dish without any problems. The instructions are clear and concise, and the ingredients are easy to find.
sohail Ali Khan
[email protected]This Pad Thai recipe is a game-changer! I've tried numerous Pad Thai recipes over the years, but this one takes the cake. The flavors are incredibly well-balanced, with the perfect combination of sweet, sour, and savory. The noodles are cooked to per