Pad thai #4
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Flat Rice Noodles |
| 3 | tablespoons | Nuoc Mam |
| 2 | tablespoons | Tomato Sauce, canned |
| 2 | teaspoons | Rice Vinegar |
| 2 | teaspoons | Granulated Sugar |
| 3 | tablespoons | Oil |
| 1 | tablespoon | Garlic, minced |
| 1 | teaspoon | Chili Pepper Flakes |
| ¼ | pounds | Pork or Chicken, ground |
| ¼ | pounds | Shrimps, raw, with shells |
| 2 | Tofu Cubes, fried | |
| 2 | Eggs, beaten | |
| 1 | cup | Bean Sprouts, rinsed, dried |
Directions
Place noodles in hot (not boiling) water. Let soak for 10 minutes, drain. In small bowl, combine Nuoc Mam, tomato sauce, and vinegar.
Stir in sugar to dissolve. Heat 2 tablespoons of oil in wok or large frypan over high heat; cook garlic and chili pepper flakes for 15 seconds. Add pork (or chicken) and shrimp. Stir fry until pork and shrimp change colour. Add tofu pieces and Nuoc Mam mixture to wok, bring to a boil. Add drained noodles and toss until well coated in sauce. Transfer to a warm serving platter. Add remaining oil to wok; add eggs and cook for 10 seconds. Scramble eggs and add bean sprouts.
Return noodles to wok and thoroughly stir to mix eggs with noodles.
Continue to cook until eggs are set. Arrange noodles on serving plate and garnish with chopped fresh coriander, coarsely chopped peanuts, minced green onions and chilies, chopped dried shrimps. Serve immediately. From The Gazette, 92/04/08. Posted by James Lor.