Pad Thai Noodles
By: JOY Chaisiriwong
Remark: Other ingredients may be added such as fried tofu, dried shrimp, and chicken.
[Ingredients: 2 servings]
8 oz. dried rice noodles (“m” Erawan brand)
3 tbsp peanut oil or cooking oil
2 eggs
¼ C Fried tofu (bean curl) sliced
1 clove minced garlic
½ lb. (115g) shrimp, shelled and deveined
If you like you can add sliced chicken meat
2 scallions cut into 1 inch (2.5 cm) lengths or ¼ cup of 1 inch cut leek
1 C beansprouts
¼ C ground roasted peanuts
1 Tbsp of paprika, or ground fine chili (optional)
¼ C water (use only as needed if noodle mixture is too dried)
Sauce:
¼ cup preserved cabbage
¼ cup fish sauce
¼ cup palm sugar
½ cup tamarind paste
½ cup vinegar
Garnish:
Cilantro, lime slices
Preparation:
1) Soak the rice noodles in cold water for 30 minutes or until soft and drained
2) Place palm sugar and vinegar in a small pan over medium heat. Simmer until sugar
dissolved then add the rest of the sauce ingredients, continue to cook for 1 more minute and
set the sauce aside
3) Heat frying pan until hot: add garlic and egg, scramble until done, and add shrimp or your choice of
Meat. Cook until the meat is done. Reduce temperature to medium if necessary.
4) Add noodles and sauce mixture in pan, stir fry until translucent, adding a small amount of
water if required
6) When noodles are soft, add ground peanut, paprika, mix in beansprouts and scallion,
garnish and serve!