Pad Thai

READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) package rice noodles
  • 2
    tablespoons vegetable oil
  • 3
    teaspoons minced garlic
  • 1
    cup chopped onion
  • 1
    stalk lemongrass, flattened with cleaver and finely chopped
  • 1 12
    lbs boneless pork loin, julienned
  • 12
    cup dried shrimp, soaked in 1/2 cup water for 5 minutes (or 1/2 cup salad shrimp plus salt to taste)
  • 6
    Thai red chili peppers, minced
  • 1
    tablespoon sugar
  • 3
    tablespoons fish sauce
  • 3
    tablespoons fresh lime juice
  • 4
    tablespoons ketchup
  • 34
    teaspoon black pepper
  • 2
    eggs, lightly beaten
  • 14
    cup chinese chives, chopped (or 1/4 cup chopped green onion plus minced garlic to taste)
  • 14
    cup chopped fresh cilantro
  • 13
    cup chopped peanuts
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DIRECTIONS

  • Cook noodles in boiling water for 1-2 minutes or until softened, stirring constantly; drain and plunge into cold water; drain again.
  • Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done.
  • Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set.
  • Serve on plates sprinkled with cilantro and peanuts; and optional hot sauces such as Nam Prik Dang or Sambal Oelek (chile paste) as table condiments, if desired.
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