Pad thai 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Rice noodles |
| 4 | tablespoons | Vegetable oil |
| 2 | Cloves Garlic -- finely chopped | |
| 1 | medium | Onion -- finely chopped |
| ½ | pounds | Shrimp |
| 2 | tablespoons | Tomato paste |
| 2 | tablespoons | Chopped coriander leaves |
| 1 | Lemon -- cut into wedges | |
| 2 | teaspoons | Sugar |
| 1 | tablespoon | Fish sauce -- (Nam Pla) |
| 2 | tablespoons | Lemon juice or tamarind water |
| 2 | Eggs -- beaten | |
| ¼ | pounds | Bean sprouts |
| 2 | tablespoons | Peanuts -- coarsely ground |
| 1 | Red chile, seeded -- thinly chopped | |
Directions
GARNISH
Put rice noodles into a large bowl and cover with very hot water, then set aside for 10 minutes. Drain, rinse with cold water.
Heat the oil in a large wok or saucepan, add the garlic and the onion. Stir fry until the onion softens. Add the prawns and heat through. Stir in the tomato paste, sugar, fish sauce and lemon juice. Pour in the beaten eggs, give them 2 - 3 minutes, and then stir them into the mixture. Add the noodles, half the bean sprouts and all the peanuts, mix well and toss and stir until the noodles are heated through. Turn onto a serving dish. Place remaining bean sprouts on one side of the noodles, then garnish with the coriander, lemon and chile.
Stephanie da Silva 24 Oct 1994 Recipe By :
From: Marjorie Scofield Date: 11-17-95 (14:07) (160) Fido: Recipes