Side Pannel
My Pad Thai
Ingredients List
- 3 1/2 tb Distilled white vinegar
- 2 tb Water
- 2 1/2 tb Fish sauce
- 3 tb Tomato paste
- 2 1/2 tb Sugar
- 1/2 tb Dried shrimp
- -- pounded to a powder
- 9 oz Flat rice sticks, 1/8" wide
- Vegetable oil
- 1/3 c Fresh sweet basil leaves
- - (Thai or purple basil)
- 2 Red Serrano chili peppers
- -seeded & very finely minced
- 4 Garlic cloves; minced
- 1 1/2 lg Boned chicken breast halves
- - cut crosswise into
- - 3/8 inch thick strips -OR-
- 1 lb -Lean pork, cut into thin
- -slices 3/8 inch by 2 inches
- 8 oz Small, cooked shelled shrimp
- 2 Eggs; lightly beaten
- 2 c Fresh bean sprouts
- - beans removed
- 1/4 c Roasted, unsalted peanuts
- - coarsely ground
- Cherry tomatoes; halved
- Lime wedges
- Mint sprigs
- -OR- sliced green onions
Directions
Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried
shrimp in a small bowl; mix until well blended and reserve. In a large pot,
soak the noodles in enough water to cover. In a small skillet or pot, heat
vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice
noodle puffs instantly when dropped into the oil. Deep-fry the basil leaves
a few at a time, turning them once or twice until they are crisp, or 40
seconds to a minute; drain on paper toweling.
Bring the noodles to a boil and cook them 2 minutes, or until they are
almost tender. Drain and rinse them well, then spread them on paper
toweling to dry slightly. Head a wok or large skillet and add about 2 1/2
tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then
add the garlic and stir-fry until it is soft. Add the chicken or pork and
stir-fry until the chicken is almost opaque throughout or the pork is
browned. Stir in the shrimp and the sauce and mix completely. Make a well
in the center of the mixture and pour in the eggs. When they are almost
set, scramble them evenly. Add half the noodles, throughly incorporating
them into the mixture; stir in the remaining noodles and half the bean
sprouts. Cook just until the bean sprouts are nearly wilted.
Heap the meat and noodles onto a platter. Cover one half of them with
ground peanuts and the other half with uncooked bean sprouts. Ring the
noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the
top with the fried basil.
shrimp in a small bowl; mix until well blended and reserve. In a large pot,
soak the noodles in enough water to cover. In a small skillet or pot, heat
vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice
noodle puffs instantly when dropped into the oil. Deep-fry the basil leaves
a few at a time, turning them once or twice until they are crisp, or 40
seconds to a minute; drain on paper toweling.
Bring the noodles to a boil and cook them 2 minutes, or until they are
almost tender. Drain and rinse them well, then spread them on paper
toweling to dry slightly. Head a wok or large skillet and add about 2 1/2
tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then
add the garlic and stir-fry until it is soft. Add the chicken or pork and
stir-fry until the chicken is almost opaque throughout or the pork is
browned. Stir in the shrimp and the sauce and mix completely. Make a well
in the center of the mixture and pour in the eggs. When they are almost
set, scramble them evenly. Add half the noodles, throughly incorporating
them into the mixture; stir in the remaining noodles and half the bean
sprouts. Cook just until the bean sprouts are nearly wilted.
Heap the meat and noodles onto a platter. Cover one half of them with
ground peanuts and the other half with uncooked bean sprouts. Ring the
noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the
top with the fried basil.
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