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Sunday, February 14, 2010

Pad Thai


For the longest time, I'd wanted to make Pad Thai but never got around to it. This recipe is full of tofu and pork, which nobody in my house would eat, so I substituted prawns and chicken. Feel free to add what you would like. Pardon the weird looking noodles in the picture, I wasn't paying attention and soaked them too long. They promptly fell apart when I put the dish together, but at least they tasted good!

Adapted From Canadian Living Pasta by the Season, Spring 2004

1 package of wide rice stick noodles
1/2 cup chicken stock
1/4 cup sugar
1/4 cup fish sauce
3 tbsp lime juice
2 tbsp ketchup
1/4 tsp hot pepper flakes
8 oz large raw shrimp, peeled
4 oz boneless pork loin, cut across the grain into 1/4 inch thick strips (I used chicken breast)
6 oz firm tofu, cut into 1/2 inch cubes (I omitted altogether)
1 sweet red pepper, seeded, cored, and sliced into 1/4 inch wide strips
6 green onions, thinly sliced on the diagonal
1/4 cup vegetable oil
1 egg, beaten
3 cloves garlic, minced
2 cups bean sprouts
1/2 cup fresh coriander leaves, chopped
1/4 cup unsalted peanuts, chopped

Soak the noodles in warm water for 15 minutes; drain and set aside.

(I soaked them in boiling water, which was too much. Try just warm ish and remove when they are are still a bit chewy).

In a bowl, mix together the chicken stock, sugar, fish sauce, lime juice, ketchup and hot pepper flakes. Set aside.

Heat about 1 tsp of oil in a wok or large skillet and cook the egg, stirring, until it is scrambled and set. Transfer to a plate and wipe out the skillet/wok.

Set the shrimp, pork, tofu, and vegetables aside separately. Heat your work or large skillet with about 1 tbsp of oil over medium high heat. Stir fry the garlic, shrimp, and port until the shrimp are cooked through and bright pink. Add to the egg on the plate.

Wipe out the wok/skillet again. Add more oil and this time, cook the tofu and red pepper, stirring, until the tofu begins to brown. Stir in the noodles and stir about 1 minute. Pour in the sauce and continue to cook until the noodles are softened. Return the egg and shrimp mixture to the pan. Add bean sprouts, coriander and half of the green onions. Stir and cook until heated through.

Serve with peanuts and remaining green onions.

Makes 4 servings.
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