| Pad Thai formula 1 | | | | absorbed theliquid (I find a pasta server works |
| 1/2 pound dried rice noodles 1/8 inch wide | | | | great for this step). |
| Warm Water | | | | 6. Lift the noodles gently from one side of the |
| 1/2 pound shrimp, chicken, pork or combination | | | | wok. Pour a little oilalong the side of the wok, then |
| 1/4 cup fish sauce | | | | break the egg ad slip it into the oil. |
| 1/4 cup + 2 tablespoons granulated sugar | | | | Break the yolk and cover the egg with the |
| 1/4 cup + 2 tablespoons white vinegar | | | | noodles immediately. Repeatthis on the opposite |
| 1 teaspoon paprika | | | | side with the other egg. Allow eggs to |
| 4 green onions | | | | cookundisturbed, over moderate heat until they |
| 1/2 cup vegetable oil (more if needed for step | | | | are set and almost dry. |
| six) | | | | Additional oil may by added if the eggs or the |
| 1 teaspoon chopped garlic | | | | noodles begin to stick to thewok. |
| 2 eggs | | | | 7. When the eggs are set and almost dry, fold |
| 3/4 pound bean sproutsground roasted chiles (see | | | | them gently but rapidly intothe noodles. Try not |
| note at bottom)ground unsalted roasted peanuts | | | | to break the noodles, which will be soft and |
| Lime wedges | | | | fragileat this point. An effective way is to insert |
| 1. Soak noodles for 20-25 minutes in enough | | | | the scoop under the eggs, liftit through, and fold |
| warm water to cover them. | | | | the mixtureover. Continue the lifting and |
| They should be flexible and soft, but not so soft | | | | foldingmotion until the eggs are broken up and |
| that they can be mashedeasily with the fingers. | | | | well distributed. |
| Later cooking in liquid will soften them more. | | | | 8. Add the green onions (and bean sprouts if you |
| Drain them throughly in a colander while preparing | | | | prefer them mixed in)and toss the entire mixture |
| the other ingredients. | | | | quickly and gently, stll avoiding breakingthe |
| Traditionally they are left in full-length strands, but | | | | noodles. Cook for about 2 minutes or until onions |
| you may cut theminto 8 inch lengths if you find it | | | | are tender. |
| easier to stir-fry then that way. | | | | 9. Take a large platter spread with bean sprouts(if |
| 2. Peel and devein the shrimp leaving the tails | | | | you left them outabove). Spread Pud Thai from |
| intact(or remove if preferred) | | | | wok over top. Sprinkle ground chilies(seenote) and |
| Slice chicken, pork into 1/8 inch strips 1-2 inches | | | | ground peanuts over the top and squeeze lime |
| long. | | | | over the top. |
| 3. Mix the fish sauce, sugar, vinegar, and paprika in | | | | Or serve toppings seperatly for each diner to add |
| a bowl and stir untilthe sugar dissolves. Set aside. | | | | according to taste. |
| Slice green onions both the green and whiteparts, | | | | Note the peppers: Buy whole dried chiles and the |
| diagonally into 1-1/2 inch long pieces. Set aside. | | | | ground floor often because –not the |
| 4. Heat a wok, add the oil and swirl over the | | | | “trick” of the whole. May Thai peppers |
| surface. Add the garlic and stirfry until light golden. | | | | used (_VERY_ hot); |
| Add the meat and stir-fry until shrimp is pink. | | | | Fresh chiles or American can be used. The Thai |
| Ifusing chicken or pork stir-fry until pink | | | | authorities Chili Peppers are known under the |
| disappears. Add the noodles andtoss lightly to coat | | | | name |
| with oil and the distribute meat and garlic( I | | | | Prig the opknoping. You may also be found in the |
| oftendo this in a larger pot since things tend to | | | | Mexican kitchen items, as part of the |
| come out of the wok). | | | | Name “Arbol Chile. Use budget, if you are not |
| 5. Add the liquid from step 3 and bring it to a boil | | | | accustomed to use itare very powerful. |
| rapidly, gentlyfolding the noodles without breaking | | | | Names “Arbol Chiles. Verwenden Haushalt Sie, |
| them. Reduce heat to medium andboil the | | | | wenn Sie nicht gewohnt, sie zu benutzen, siesind |
| mixture, folding frequently until the noodles have | | | | sehr leistungsfähig. |