8 ounce uncooked rice noodles, 1/8 inch wide ( I use medium)
3 ounces raw/peeled/deveined small shrimp (if using cooked, add at end to warm up)
tofu (or chicken)
3 cups bean sprouts (eye ball it)
1 medium carrot, shredded (use cheese grater)
1 bunch cilantro
2 green onions, thinly sliced
2 cloves garlic, minced
fresh limes to squeeze over just before eating
chopped dry-roasted peanuts
1-2T lemon juice (Realemon)
1 1/2 T fish sauce
2T sugar
2T rice wine vinegar
1/4 tsp red pepper flakes
1-4 T ketchup (the more the better)
Instructions
Jennifer multiplies the sauce by 4. The more the better and you
can't have too much.
Prepare noodles. Pour boiling water over them, sit until soft. Drain.
Wisk together ingredients for the sauce. Marinate the tofu.
Heat 1T oil in wok over med/high heat. Add green onions and
garlic. Stir in noodles. Add shrimp and bean sprouts (if raw,cook
shrimps till opaque, about 3 minutes) Stir in marinade and tofu.
Cook until heated throughout.
Serving
Suggestions
Arrange noodle mixture on platter; sprinkle with carrot, cilantro and peanuts. Squeeze generous amounts of lime juice over top
Originally Submitted
1/11/2010
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