• 66bfa4bf45100115bf98e876979d0bd3

Pad Thai

Mommy

Prep
Cook
Serves 8people
Ingredients
1
lb dried rice noodles
Warm water
1
lb chicken or tofu
1/2
cup soy sauce
1/2
cup, plus 4 tablespoons sugar
1/2
cup, plus 4 tablespoons white vinegar
2
tsp paprika
6
green onions (scallions)
1/2
cup vegetable oil
2
tsp chopped garlic
3
eggs
3/4
lb bean sprouts
Ground roasted chiles
Ground unsalted roasted peanuts
Lime wedges
Directions
1.
Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking with the liquid will soften them more. Drain them thoroughly in a colander while preparing the other ingredients. Traditionally they are left in full length strands, but you may cut them in 8 inch lengths if you find it easier to stir fry that way.
2.
Slice chicken in strips 1-2 inches long, or cube tofu.
3.
Mix soy sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Marinate the tofu/chicken in the sauce. Slice green onions both the green and white parts, diagonally into 1 ½ long pieces. Set aside.
4.
Heat wok or large pot, add the oil and swirl over the surface. Add the garlic and onion, and stir fry until light golden. Add the chicken/tofu and stir fry until pink disappears or tofu is done. Add the noodles and toss lightly to coat with oil and distribute the chicken and garlic.
5.
Add marinade and bring to boil rapidly, folding frequently until the noodles have absorbed the liquid. Can cover during this step.
6.
Lift the noodles gently from one side of pot. Break and egg and slip it in the side of the pot. Break the yolk and cover the egg with the noodles immediately. Repeat on different side with remaining 2 eggs.
7.
When eggs are set, fold them gently but rapidly into the noodles.
8.
Add bean sprouts and cook for 2 minutes.
9.
Spread pad thai on platter. Sprinkle ground chilies and peanuts over top. Squeeze lime over the top.

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