Wednesday, January 27, 2010

Pad Thai at Home

It is so good and covers the noodle lovers and the veggie lovers...and the rest of us too. You can omit the prawns all together or you totally add chicken if you like instead. The tofu is actually good here, the flavours it absorbs are wonderful.
16oz rice noodles; 1/2c veg oil; 5 cloves of garlic, finely chopped; 1lb cooked prawns or shrimp; 1/4c pickled radish, chopped (I could not find today so am not using, oh well, will not wreck it, I will add a little chile sauce or relish instead) 1 pkg of firm tofu, cut into 1/2 inch cubes; 1/2c white vinegar; 1/4c fish sauce; 2T ketchup; 1/4c sugar; 2eggs; 1/4lb bean sprouts; 3 green onions, sliced; 1/4c roasted peanuts; cilantro and wedges of lime for garnish.
Cook your noodles. In a large skillet, heat oil and fry garlic. Add shrimp, radish and tofu. Everything should be golden, 3-5 mins. Remove on to a plate. To that same skillet now add vinegar, ketchup, fish sauce and sugar. Heat well and add drained noodles. When the noodles are completely coated spread them to the sides of the pan and scramble the eggs in the middle. Then fold the noodles over the eggs. Add the shrimp, tofu, radish, green onions and sprouts. Serve with cilantro, if you like it, lime wedges and peanuts.

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