Tuesday, May 7, 2013

#97 Pad Thai

Pad Thai is a dish from Thailand.  It originated in Vietnam, using Pho noodles, it is called phở xào. This dish was introduced to Thailand by Vietnamese traders, it's flavor altered  and  in the 1940's made popular by Thailand's Prime Minister. It was then declared the country's national dish. This was easy to make, and I learned how to stir fry the Thai way. Quick, spicy and delicious. Although I did not eat it with chopped peanuts due to our extreme allergies, it still turned out excellent. Pad Thai, in my book, is one of the most delicious noodle dish in the entire world.

Yield: Serves 4


3 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sugar
1/2 teaspoon Thai red chili sauce
3 tablespoons vegetable oil
1/2 pound large shrimp, peeled and deveined
1 garlic clove minced
1 1/2 cups bean sprouts
5 green onions, chopped
2 large eggs, lightly beaten in a bowl
fresh cilantro
lime wedges
chopped peanuts (optional)
Rice noodles, soaked in warm water for 15 minutes, drained

  1. In a small bowl, combine the first 5 ingredients. Mix well.
  2. Heat 2 tablespoons vegetable oil in a wok, or large pan, and then add the shrimps and garlic. Stir constantly until the shrimp turns pink. Remove from heat.
  3. Add the soaked and drained noodles, and the combined sauce, toss until all the noodles are covered with sauce. Let cook. Remove from heat.
  4. Stir in the bean sprouts and green onions, then add the remaining 1 tablespoon vegetable oil. Make a space in the wok, and pour in the eggs, scramble. Stir in the cooked noodles and shrimp in the wok, mix well. Serve immediately, top with fresh cilantro, lime wedges and peanuts (optional).

Pad Thai is the best.

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