Thai Style Fried Noodles (Pad Thai)
photo by Bonnie G #2
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 3 1⁄2 ounces dry pad thai noodles, soak in water 5 minutes
- 3 tablespoons vegetable oil
- 1 tablespoon firm tofu, chopped into 1/4-inch squares
- 2 teaspoons shallots, minced
- 1 teaspoon garlic, minced
- 1 teaspoon dried shrimp
- 1 egg
- 1⁄2 cup bean sprouts
- 1⁄8 cup chinese chives, chopped in 1-inch length
- 1⁄4 teaspoon chili powder
- 1 teaspoon peanuts, finely pounded
- 1⁄2 lime
-
Ingredients for Seasoning Sauce Base
- 2 tablespoons fish sauce, plus 2 teaspoons
- 2 tablespoons tamarind juice, plus t teaspoons
- 2 tablespoons palm sugar, plus 2 teaspoons
directions
- Add seasoning sauce base ingredients (fish sauce tamarind juice and palm sugar) into a small pot and boil 2 minutes. Turn of heat and put sauce in a small bowl.
- Pan fry noodles in water until cooked. Put noodles on plate.
- Add 2 tablespoons vegetable oil to wok. Set to medium heat then add tofu and dried shrimp into hot oil and fry until crispy.
- Add garlic and shallot and stir fry until fragrant.
- Add noodles and mixed seasoning sauce. Stir fry until well mixed.
- Spoon pad thai onto plate. Garnish with peanuts, and chili powder and lime.
-
TIPS:
- Shrimp, mixed seafood, or chicken may be substituted.
- Chili powder can be left out.
- When cooking rice noodles, if pre-soaked in water long enough, only need minimal water to finish cooking in pan.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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