Pad thai stir-fried rice ribbon noodles
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Pad thai stir-fried rice ribbon noodles
  Thai    Rice    Noodles    Pasta  
Last updated 6/12/2012 12:47:30 AM. Recipe ID 8251. Report a problem with this recipe.
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      Title: Pad thai stir-fried rice ribbon noodles
 Categories: Thai, Pasta
      Yield: 4 Servings
 
           Stephen Ceideburg
      6 oz Dried flat rice noodles (see
           -note)
      4 tb Vegetable oil
    1/4 lb Medium shrimp, shelled and
           -deveined
      1    Boneless chicken breast
           -half, skinned, thinly
           -sliced
      3    Garlic cloves, minced
      3 tb Yellow bean sauce
      3 tb Tomato paste
      2 tb Fish sauce
      1    To 2 tablespoons distilled
           -vinegar
      2 tb Sugar
      3    Eggs
      2 tb Chopped preserved radish,
           -soaked in warm water for
     10    Minutes, drained (optional)
      1 tb Small dried shrimp
           -(optional)
      1    Inch cubes fried tofu, cut
           -into 1/2-inch slices
           -(optional)
           Big pinch chile flakes
      2    Handfuls bean sprouts,
           -tailed
      2    To 4 tablespoons chicken
           -broth or water, as needed
      4    Green onions, trimmed, cut
           -into 2-inch lengths
           GARNISHES:
      2 tb Coarsely chopped roasted
           -peanuts
           Chile flakes
      2 tb Coarsely chopped fresh
           -coriander leaves
      2    Limes, cut into wedges
 
  Place noodles in a bowl and cover with warm water; let soak about 15
  minutes, or until soft and pliable. Drain; set aside.
  
  Set a wok over medium-high heat. When hot, add 2 tablespoons of the
  oil. Add shrimp and chicken; stir-fry until shrimp turns bright
  orange and chicken turns white, about 30 seconds. Set aside.
  
  Reheat wok over medium heat. Add the remaining oil and the garlic;
  brown gently (about 20 seconds). Increase heat to medium- high. Add
  the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir
  until sugar dissolves.
  
  Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
  times. Let cook until egg is slightly set but still moist, about 20
  seconds. Repeat with second and third egg. There should be tiny
  flecks of egg peeking through.
  
  Add the optional radish, dried shrimp and tofu, the chile flakes,
  softened noodles and 1 handful of bean sprouts to the hot wok. Toss
  and lift noodles until tender and no longer stiff, about 3 or 4
  minutes.
  
  Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
  green onions and the reserved shrimp/chicken mixture; toss for 30
  seconds to reheat. The sauce is not a wet sauce; it should "dry-coat"
  the noodles.
  
  Transfer to a platter and serve with a sprinkling of chopped peanuts,
  chile flakes to taste and fresh coriander leaves. Arrange. remaining
  bean sprouts and lime wedges around noodles. (Squeeze lime over
  noodles before eating.) Serve warm or at room temperature.
  
  Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide
  fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks."
  
  PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat
  (3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.
  
  From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.
 




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Recipe ID 8251 (Apr 03, 2005)

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