Monday, September 27, 2010

Pad Thai

How awesome to make your own take-out!

Pad Thai
From ThaiTable

1/2 Lime
1 Egg
4 t. Fish Sauce
3 cloves Garlic, minced
1/2 t. Chili Pepper
1 Shallot, minced
2 T. Sugar
2 T. White Wine Vinegar
1/2 package Thai Rice Noodles
2 T. Vegetable Oil
1/3 C. extra firm Tofu
2 T. Peanuts, smashed
1 1/3 C. Bean Sprouts
3 Green Onions, chopped

Soak the dry noodles in lukewarm water for 5-10 minutes while preparing the other ingredients.  Julienne tofu into 1" long matchsticks.  Cut up green onions into 1 inch long pieces.  Mince shallot and garlic together.

Pour oil into a large pot and turn to high.  Fry the peanuts until toasted and remove.  Add shallot, garlic, and tofu and stir until they start to brown.  The noodles should be flexible but not expanded at this point - drain and add them to the pan.  Stir quickly to keep things from sticking.  Add vinegar, sugar, fish sauce, and chili pepper.  Stir some more.  If your pan isn't hot enough, I'm told that you will see a lot of juice in the pan at this point and should turn up the heat.   Make room for the egg by pushing everything to the side of the pan.  Crack the egg into the pan and scramble it until it is almost all cooked.  Fold the egg into the noodles.  Add bean sprouts and chives.  Stir a few more times for good measure.  Remove from heat and serve with peanuts.

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