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Pad Thai Recipe

   
 

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     Pad Thai

Category   Entrees - Maindishes
Sub Category   None

Ingredients
6 oz rice noodles
2 medium scrambled eggs
1/2 onion, chopped lengthwise
1/2 cup shredded carrots
1/2 cup shredded cabage
1/2 cup bean sprouts
1 cup cubed tofu
3 tbsps flour
1 medium egg, beaten
 
peanuts
Sauce-
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp chili sauce (Sriacha)
2 tbsp tamarind
3 tbsp brown sugar
2 tbsp oil

Instructions
Combine ingredients for the sauce in a bowl. Taste the sauce to check if the balance is alright.Set aside. Pat tofu dry with a tissue or a cloth. Roll tofu in flour and dip them in beaten egg. Heat oil in a pan; fry the tofu in hot oil until crisp and brown. Set aside. Cook the rice noodles as per the directions on the packet or on the box of the noodles. When it is done, drain the water and set aside Usually, you cook rice noodles by placing it in hot water. Heat oil on high in a heavy bottom pan. Optionally you can substitute oil with Peanut oil for the peanuty taste. When the oil is really hot add all the vegetables and stir-fry for 4-5 minutes or until soft but still crisp. Flavors in the sauce blend very well with the noodles when this dish is prepared on high flame. Add prepared tofu, scrambled eggs and fry for a few minutes. Shrimp or chicken adds an extra meaty flavor and complements very well with the Pad Thai sauce.
Now add the rice noodles and some salt and stir it to mix them all together. Add the prepared Pad Thai sauce little by little to make sure you are not adding too much of sauce. Give the noodles a nice stir. Taste it and adjust the ingredients if required. Remove from heat and serve hot.


Originally Submitted
1/26/2013





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