Paht Thai
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Paht Thai
  Thai    Noodles  
Last updated 6/12/2012 12:45:10 AM. Recipe ID 4861. Report a problem with this recipe.
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      Title: Paht thai
 Categories: Thai
      Yield: 1 Servings
    1/4 lb Dried rice stick noodles
      2 tb Vegetable oil
      1 tb Coarsely chopped garlic
      8    Shrimps, peeled and deveined
      1    Egg; lightly beaten
      1 tb Fish sauce
      2 ts Sugar
      2 tb Coarsely chopped peanuts
           -- (dry-roasted type)
      1 c  Bean sprouts
      4    Slender green onions
           -- sliced in 1 inch lengths
      1    Lime; quartered lengthwise
  Paht Thai is a noodle dish almost everyone seems to like.  A tangle of
  slender rice noodles is sauteed with garlic, shallots, and an
  orchestra of sweet, sour, and salty ingredients that play a piquant
  symphony of Thai flavors.  A handful of fresh bean sprouts provides a
  cooling contrast to the hot, seasoned noodles, and circles of lime
  invite you to bring sourness to center stage as you begin to eat.
  Traditional ingredients are salty dried shrimp; crispy pieces of
  fried, pressed bean curd; sweet-sour nuggets of pickled white radish;
  chopped peanuts; flat, green garlic chives; and a balanced chorus --
  sweet, sour, salty, hot -- of palm sugar, tamarind, vinegar, lime,
  brown bean sauce, and crushed dried red chilies.
  Thai cooks blithely tinker with the classic formula to create
  signature versions, and you can, too.  Siriluk Williams, owner of
  Sukothai Restaurant in Ft.  Lauderdale, Florida, gave me her recipe
  for home-style paht Thai. I love its accessible ingredients, simple
  steps, and delicious results.
  Instructions: ============= Soak rice noodles in warm water to cover
  for 15 to 20 minutes. Meanwhile, prepare all the remaining
  ingredients and place them next to the stove, along with a small
  serving platter. When the noodles are very limp and white, drain and
  measure out 2 1/2 cups. Set these by the stove as well.
  Heat a wok or large, deep skillet over medium-high heat.  Add 1
  tablespoon of the oil and swirl to coat the surface.  When the oil is
  very hot, drop a piece of the garlic into the pan.  If it sizzles
  immediately, the oil is ready.  Add the garlic and toss until golden,
  about 30 seconds. Add the shrimp and toss until they turn pink and
  are opaque, no more than 1 minute. Remove from the pan and set aside.
  Add the egg to the pan and tilt the pan to spread it into a thin
  sheet. As soon as it begins to set and is opaque, scramble it to
  break it into small lumps.  Remove from the pan and set aside with
  the shrimp.
  Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the
  softened noodles.  Using a spatula, spread and pull the noodles into
  a thin layer covering the surface of the pan.  Then scrape them into
  a clump again and gently turn them over.  Hook loops of noodles with
  the edge of the spatula and pull them up the sides, spreading them
  out into a layer again. Repeat this process several times as the
  stiff, white noodles soften and curl into ivory ringlets.  Add the
  fish sauce and turn the noodles so they are evenly seasoned.  Add the
  sugar and peanuts, turning the noodles a few more times.
  Reserving a small handful for garnish, add the bean sprouts, along
  with the green onions and shrimp-egg mixture.  Cook for 1 minute,
  turning often. Transfer the noodles to the serving platter and
  squeeze the juice of 2 lime wedges over the top.  Garnish with
  remaining bean sprouts and lime wedges and serve at once.
  Serves 1 as a main course, 2 as an appetizer.

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Recipe ID 4861 (Apr 03, 2005)

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