Pad thai vmxv03a
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Pad thai vmxv03a
  Thai    Pasta    Stir Fry  
Last updated 6/12/2012 12:47:30 AM. Recipe ID 8252. Report a problem with this recipe.
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      Title: Pad thai vmxv03a
 Categories: Thai, Pasta, Stir-fry
      Yield: 4 Servings
 
      8 oz Rice Vermicelli
      3 tb Oil
      3 ea Garlic cloves, minced
    1/4 c  Dried Shrimp
    1/4 c  Fish sauce
    1/4 c  Sugar
      2 tb Tamarind juic (Lemon or lime
      1 x  -may be substituted)
      1 tb Paprika
    1/2 c  Fried tofu
      2 tb Dried, unsalted turnip,
      1 x  -cut into small pieces
      1 ea Egg, beaten
    1/4 c  Chives, cut in 1 in lgths
    1/4 c  Ground roasted peanuts
      1 c  Bean sprouts
      1 x  GARNISH:
    1/2 c  Bean sprouts
    1/2 c  Chopped chives
    1/2 ea Lime, cut in wedges
 
  Soak noodles in cold water for 2 hours, until soft. Drain and set
  aside.Heat a large skillet until hot, then add oil. Add the garlic and
  dried shrimp and stirfry. Add the noodles and stirfry until
  translucent. It may be necessary to reduce the heat if the mixture is
  cooking too quickly and the noodles stick.Add fish sauce, sugar,
  tamarind juice and paprika. Stirfry mixture until combined. Stir in
  the tofu, turnip and egg. Turn the heat to high and cook until the
  egg sets, stirring gently. Thoroughly combine the mixture and
  continue cooking over medium-high heat for about 2 minutes, until
  most of the liquid is reduced.Mix in the chives, peanuts and Place on
  a serving dish, arrange the garnishes attractively and serve. Makes
  four servings.Note: To make fried tofu, chop tofu into 1/2 inch
  squares and fry in oil on both sides until golden brown.From Thailand
  the Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.
 




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Recipe ID 8252 (Apr 03, 2005)

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