Stir fried rice noodles with tofu and egg (pad thai)

6 Servings

Ingredients

Quantity Ingredient
½ pounds Thai flat rice noodles
(bahn pho)*
Oil for deep frying
½ pounds Firm tofu; ct into tiny cube
¼ cup Peanut oil
½ tablespoon Garlic; minced
½ cup Very thinly sliced chicken
Breast meat
¼ pounds Shrimp; peeled and cut in
Half the long way
2 Eggs; beaten
1 tablespoon Dried shrimp powder
¼ teaspoon Freshly ground black pepper
3 tablespoons Dry-roasted salted
Peanuts; chopped fine
2 tablespoons Fresh lime juice
1 tablespoon Sugar
6 tablespoons Thai sish sauce*
¼ cup Tamarind sauce (recipe
Follows)
2 teaspoons Red chili paste with garlic*
2 cups Bean sprouts
Garnish
2 Limes; quartered
⅓ cup Fresh cilantro leaves
3 Scallions; chopped
4 tablespoons Dry-roasted salted peanuts chopped fine

Directions

Recipe by: Jeff Smith (The Frugal Gourmet On Our Immigrant Ancestors) * available at some Asian markets Start this dish by preparing the Tamarind sauce (recipe follows). Set it as cool.

Soak the noodles in ample warm water until supple, about 15 minutes, drain set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again. Heat the oil for deep-frying to 375 degre and deep-fry the tofu. Be sure to pat the tofu dry on a paper towel first s it will not spatter fat on you. Drain the tofu and set aside.

Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fri tofu. Toss well and stir-fry for 3 to 4 minutes over medium-high heat. Add remaining ingredients, except the garnishes, and stir-fry for a few more mi until the noodles are hot and tender.

Place on a serving platter with the garnishes, which are an integral part o dish. Serves 4-6.

NOTES: To make your own shrimp powder, grind dried shrimp in a food process blender. Peanut oil can be reduced by half.

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