Stir Fried Rice Noodles, Bean Sprouts, Peanuts and Tamarind

Name: Stir Fried Rice Noodles, Bean Sprouts, Peanuts and Tamarind
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Thai
Ingredients: 2 large Eggs, lightly beaten; 2 Tbsp. Chopped, garlic; 1 Tbsp. Minced, shallots; ½ cup Peanuts, roasted in dry pan, chopped (divided use); 2 cup Bean sprouts, trimmed (divided use); 2 medium Limes, cut into wedges; 1 Tbsp. Chopped dried shrimp; ¾ cup Pressed bean curd, small strips, about ¼ × ¼ × 2-inch (.6 × .6 × 5 cm) strips; 1 Tbsp. Shredded salted radish, rinsed briefly; 1 cup Chinese chives, cut into 1-inch (2.5 cm.) lengths (or substitute scallion greens); ½ lb.(227 g.) Dried flat rice noodles, ¼ inch (0.6 cm.) wide; ¼ cup Fish Sauce (nabm pla); 2 Tbsp. Vegetable oil; ¼ cup Light brown palm sugar; 2 to 3 tsp. Ground roasted Dried red chilies; 2 Tbsp. Ground roasted Dried chilies

Pad Thai

Preparation info

Makes
4 to 6
servings as part of a multi-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Stalls dot the streets in major cities like Bangkok but the best version of this famous Thai street food I found was in Lumnaria, in Lopburi province. At that stall, the jovial used a large wok to make giant batches for her clamoring fans. She started by combining small strips of chicken, shrimp or other meat with the garlic in the first stage of the stir-fry. This was counter-intuitive, since many cooks fry aromatics alone first. Add chicken, shrimp or other meat to this dish if you wish.<

Ingredients

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