Cooking Recipe Pad Thai Stir-Fried Rice Ribbon Noodles
Recipe Ingredients
Directions
Place noodles in a bowl and cover with warm water; let soak about 15
minutes, or until soft and pliable. Drain; set aside.
Set a wok over medium-high heat. When hot, add 2 tablespoons of the
oil. Add shrimp and chicken; stir-fry until shrimp turns bright
orange and chicken turns white, about 30 seconds. Set aside.
Reheat wok over medium heat. Add the remaining oil and the garlic;
brown gently (about 20 seconds). Increase heat to medium- high. Add
the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir
until sugar dissolves.
Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
times. Let cook until egg is slightly set but still moist, about 20
seconds. Repeat with second and third egg. There should be tiny
flecks of egg peeking through.
Add the optional radish, dried shrimp and tofu, the chile flakes,
softened noodles and 1 handful of bean sprouts to the hot wok. Toss
and lift noodles until tender and no longer stiff, about 3 or 4
minutes.
Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
green onions and the reserved shrimp/chicken mixture; toss for 30
seconds to reheat. The sauce is not a wet sauce; it should "dry-coat"
the noodles.
Transfer to a platter and serve with a sprinkling of chopped peanuts,
chile flakes to taste and fresh coriander leaves. Arrange. remaining
bean sprouts and lime wedges around noodles. (Squeeze lime over
noodles before eating.) Serve warm or at room temperature.
Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide
fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks."
PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat
(3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.