Pad thai (sauteed rice noodles)
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Pad thai (sauteed rice noodles)
  Thai    Rice    Noodles  
Last updated 6/12/2012 12:45:10 AM. Recipe ID 4859. Report a problem with this recipe.
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      Title: Pad thai (sauteed rice noodles)
 Categories: Thai
      Yield: 1 Servings
 
     16 oz Rice noodles
    1/2 c  Vegetable oil
      5    Garlic cloves (or more)
           -- finely chopped
      1 lb Medium shrimp
           -- shelled and deveined
      2    Firm-style bean curd squares
           -- cut into 1/2 inch cubes
    1/4 c  Pickled turnips
           -- (coarsely chopped)
    1/2 c  White vinegar
   3/16 c  Fish sauce
      1 tb Paprika
    1/4 c  Sugar
      2    Eggs; beaten
    1/4 lb Mung bean sprouts
      3    Scallions
           -- cut into 1/2 inch pieces
    1/2 c  Ground unsalted peanuts
      1    Fresh red chili pepper
           -- seeded & coarsely chopped
      1    Lemon; cut into wedges
           Coriander leaves for garnish
    1/4 c  Crushed red pepper (opt.)
 
  In a large bowl, soak the rice noodles in 10 to 12 cups of cold water
  for 2 hours.  Drain and cover with a damp towel to retain moisture.
  
  In a wok or large frying pan, heat the oil and stir-fry the garlic
  until it is light brown.  Add the shrimp, bean curd and pickled
  turnips; stir in the vinegar, fish sauce, paprika and sugar.  When
  thoroughly mixed, fold in the noodles.  When the noodles are
  completely coated, spread them out to the sides of the wok or frying
  pan, leaving a space in the middle. Add the beaten eggs.  As the eggs
  cook, fold the noodles over them and stir to combine all of the
  ingredients evenly.  Stir in half of the bean sprouts, then add the
  scallions, ground peanuts and chopped chili pepper. Toss several
  times to mix well.
  
  Serve on a large platter with lemon wedges.  Top with the remaining
  bean sprouts and garnish with coriander leaves.  Serve the crushed
  red pepper on the side, for those who like it extra-spicy.
  
  From: stigle@cs.unca.edu (Sue Stigleman)
 




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Recipe ID 4859 (Apr 03, 2005)

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