Pad thai noodles
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Pad thai noodles
  Thai    Noodles  
Last updated 6/12/2012 12:47:30 AM. Recipe ID 8249. Report a problem with this recipe.
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      Title: Pad thai noodles
 Categories: Main dish, Thai
      Yield: 2 Servings
      7 oz Flat Rice Noodles
      3 tb Nuoc Mam
      2 tb Tomato Sauce, canned
      2 ts Rice Vinegar
      2 ts Granulated Sugar
      3 tb Oil
      1 tb Garlic, minced
      1 ts Chili Pepper Flakes
    1/4 lb Pork or Chicken, ground
    1/4 lb Shrimps, raw, with shells
      2    Tofu Cubes, fried
      2    Eggs, beaten
      1 c  Bean Sprouts, rinsed, dried
  Place noodles in hot (not boiling) water. Let soak for 10 minutes,
  drain. In small bowl, combine Nuoc Mam, tomato sauce, and vinegar.
  Stir in sugar to dissolve. Heat 2 tablespoons of oil in wok or large
  frypan over high heat; cook garlic and chili pepper flakes for 15
  seconds. Add pork (or chicken) and shrimp. Stir fry until pork and
  shrimp change colour. Add tofu pieces and Nuoc Mam mixture to wok,
  bring to a boil. Add drained noodles and toss until well coated in
  sauce. Transfer to a warm serving platter. Add remaining oil to wok;
  add eggs and cook for 10 seconds. Scramble eggs and add bean sprouts.
  Return noodles to wok and thoroughly stir to mix eggs with noodles.
  Continue to cook until eggs are set. Arrange noodles on serving plate
  and garnish with chopped fresh coriander, coarsely chopped peanuts,
  minced green onions and chilies, chopped dried shrimps. Serve
  immediately. From The Gazette, 92/04/08. Posted by James Lor.

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Recipe ID 8249 (Apr 03, 2005)

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