Cooking Recipe Pad Thai (Stigleman)
Recipe Ingredients
Directions
Ingredient Notes: ================= Re: Chantaboon rice sticks: <I
think the spelling of "chantaboon" can also be found as "jantaboon"
or something like that.>
Re: Pork, Beef, or Chicken, or Shrimp: <I used tofu when I made this.
If you do the the same, press the tofu between three sheets of towel
paper on the top and the bottom. Put a plate on top and a two pound
weight on top of the plate. Wait 20 minutes>
Re: Sliced salted radish: <These are packaged in a plastic see
through flat container and slightly orange in color>
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Soak rice sticks in lukewarm water for 1 hour, drain and set aside.
Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of
oil until sizzling hot and coat sides of wok evenly. Add eggs and
fry, until eggs set, turn over and fry, until light brown on both
sides. Remove from wok and slice thin, bite size. Set aside.
Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook
until fragrant. add meat, stir and cook, until meat or tofu is done,
about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice
sticks soften. Add eggs, and the next 5 ingredients, stir to blend.
Remove to serving plate. Serve bean sprouts cold on the side. Garnish
with green onion and cilantro.
Serve with slices of fresh lime. Squeeze lime on pad thai.
Serves 10 as a side dish. Serves 6 as an only dish.
From: stigle@cs.unca.edu (Sue Stigleman)