Phat thai (pad thai)
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Phat thai (pad thai)
  Thai    Pasta    Beef    Rice  
Last updated 6/12/2012 12:50:42 AM. Recipe ID 12159. Report a problem with this recipe.
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      Title: Phat thai (pad thai)
 Categories: Thai, Pasta, Beef, Rice
      Yield: 2 Servings
           - Darwin Smith WXWG27A
           - MM:MK VMXV03A
    1/4 lb Dried rice stick noodles
      2 tb Vegetable oil
      1 tb Coarsley chopped garlic
      8    Shrimp, peeled and deveined
           (here you can use a 1/4 lb
           Of pork or beef and more
      1    Egg, lightly beaten
      1 tb Fish sauce
      2 ts Sugar
      2 tb Coarse chpd, dry-roasted
      1 c  Bean sprouts
      4    Slender green onions,
           -sliced in 1 inch length
      1    Lime, quartered lengthwise
  Soak rice noodles in warm water to cover for 15 to 20 minutes.
  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 2-1/2 cups. Set by the stove as
  well. The idea is to keep everything warm. Heat Wok or large skillet
  at medium-hi heat and add 1 tbs oil and swirl to coat the surface.
  When oil if very hot drop in garlic and toss until golden, about 30
  seconds. Add shrimp and toss until they turn pink, for beef or pork
  until light brown, no more that 1 min. for shrimp. Remove from pan
  and set aside. Add the egg to pan and tilt the pan to spread it into
  a thin sheet. As soon as it begins to set, scramble it to break it
  into small lumps. Remove and set aside with shrimp. Heat 1 tbs of oil
  in wok or skillet and heat 30 seconds and add soften noodles. Thin
  noodles to cover the surface of the pan, then clump them together and
  gently turn over. repeat this process until the noodles soften and
  curl into ivory ringlets. Add fish sauce and turn noodles to evenly
  season. Add sugar and peanuts and continue to turn the noodles to
  season. Reserve some of the bean sprouts, green onion for garnish.
  Add the bean sprouts, green onions and the shrimp and egg mixture.
  Cook for 1 minute, turning often. Transfer noodles to the serving
  paltter and squeeze the juice of 2 lime wedges over the top. Garnish
  with remaining beansprouts and lime and serve at once. Serves 1 very
  hungry, or 2 appetizers.

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Recipe ID 12159 (Apr 03, 2005)

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