Meatless pad thai

10 servings

Ingredients

Quantity Ingredient
Shimizu BWHT68A
½ cup Oil
5 tablespoons Garlic -- chopped
6½ ounce To 7 oz Pad Thai noodles --
(Sen Jun)
1½ cup Water
4 tablespoons Yellow tofu -- diced
2 tablespoons Salted radish -- chopped
Fine
4 tablespoons Ground roasted peanuts
6 tablespoons Small dried shrimps
2½ tablespoon To 3 tb fish sauce (Nam
Pla)
4 tablespoons Sugar
6 X-large eggs
1 cup Bean sprouts
1 tablespoon Ground dried roasted chilies
Or to taste
2 tablespoons Vinegar
Lime juice -- to taste
Green onions, to taste --
Cut
Pieces

Directions

1 "

(Thai Meatless Fried Noodles) Brown garlic in oil in large wok over medium heat. Add noodles and water, decrease temperature to low.

Saute until noodles become soft. Add a little more water to prevent drying if necessary. Add tofu, salted radish, peanuts, dried shrimps, fish sauce, sugar and vinegar. Increase temperature to medium and mix quickly. Make an empty circle in the middle and add eggs plus 1 tbsp of oil. Scramble and let sit for 1 minute to cook. Turn the eggs over and let sit for another minute then break into little pieces with spatula. Now combine noodles and eggs together well. Increase heat to high and add bean sprouts. Saute 2-3 minutes longer. Remove from heat and sprinkle ground chilies, sugar, green onion and lime juice. Serve hot. Makes 10 servings.

NOTE: When making 1 or 2 servings at a time, oil may need to be increased to prevent the noodles from sticking together. Use 1 egg for each serving (10 eggs for 10 individual servings instead of 6 eggs for 10 whole servings) Adjust seasonings to taste. Happy (Thai) Cooking!! Gail in IL

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