Pad Thai Noodles Recipe - Cooking Index
Pad Thai Noodles Recipe - Cooking Index
"Thai is my favorite Asian cuisine, and the Thai noodles at Q, A Thai Bistro, here in Forest Hills just may be my favorite dish," writes Loren Kliegerman of Forest Hills, New York. "Any idea how it is prepared?"
Courses: Main Course| 4 oz | 113g | Dried Thai rice sticks - see * Note |
| 3 tablespoons | 45ml | Vegetable oil |
| 8 oz | 227g | Uncooked medium shrimp - peeled, deveined |
| 3/4 cup | 177ml | Firm tofu in 1/2" pieces - (abt 6 oz) |
| 1/4 cup | 36g / 1.3oz | Finely-chopped radishes |
| 2 teaspoons | 10ml | Paprika |
| 1 teaspoon | 5ml | Egg - beaten to blend (large) |
| 2 cups | 320g / 11oz | Mung bean sprouts |
| 2 cups | 125g / 4.4oz | Diagonally-cut green onions in 1" pieces |
| 1/4 cup | 59ml | Fish sauce (nam pla) - see * Note |
| 3 tablespoons | 45ml | Rice vinegar |
| 4 teaspoons | 20ml | Sugar |
| 1/4 cup | 36g / 1.3oz | Finely-chopped roasted unsalted peanuts |
| Lime wedges |
* Note: Thai rice sticks (flat, dried Thai noodles) and fish sauce (nam pla) are available at Asian markets.
Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well.
Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate.
Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes. Add egg; stir until set, breaking up with spoon, about 1 minute. Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes.
Transfer to serving dish. Top with chopped peanuts. Serve with lime wedges.
This recipe yields 4 servings.
Source:
Bon Appetit, February 2001
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