Pad Thai
Erin
ingredients
- 1 package small rice noodles
- 1 lb bean sprouts
- 3 eggs
- 1 pound chicken or pork - diced
- 1 cake extra-firm tofu - diced
- 1/2 cup of ground roasted peanuts
- 1 Tbsp paprika
- 1 Tbsp chopped scallions
- 1 Tbsp chopped garlic
- 1/2 cup vegetable oil
- 3 Tbsp sugar
- 4 Tbsp soy sauce
- 1/2 cup water
- 3 Tbsp white vinegar
- 4-5 green onions cut into two inch pieces
- 1 large lime for garnishment
directions
- 1
Soak the rice noodles in warm water for about 30 minutes then drain - set aside.
- 2
Beat the three eggs.
- 3
Put on table spoon oil in Wok, heat Wok - spread oil, add eggs and spread eggs very thin, cook.
- 4
Cool eggs then shred eggs - set aside
- 5
In clean Wok add 3 tablespoons oil, heat and add chopped garlic and chopped shallots, lightly brown.
- 6
Add diced chicken, diced tofu, 2 tablespoons soy sauce, stir fry for about three minutes until chicken is done then set aside.
- 7
In clean Wok add 3 tablespoons oil, heat and add rice noodles, half cup water, bean sprouts, green onion, 3 tablespoons soy sauce, paprika. Mix well then add meat, tofu and egg, stir fry until mixed well.
- 8
May be served with lettuce, raw bean surmounts or green onions.
Source: Erin
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