Almost everyone loves Pad Thai, and I'm no exception. Try this wonderful version next time; you won't be sorry.
1 pound rice stick noodles, soaked in water
1 tbsp brown sugar
4 ounces chicken
4 ounces shrimp
2 eggs, slightly beaten
2 tablespoons vegetable oil
1 Tablespoon garlic, chopped
1/2 cup tomato sauce, canned
1 tablespoon lemon juice
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons oyster sauce
2 cups beans sprouts
1/4 cup red pepper, sliced
sliced fried tofu, (optional*)
1/2 cup green onion, cut into 1" pieces
2 tablespoons peanuts, chopped
1/4 teaspoon paprika
1. Heat the wok, add oil. When the oil is hot add the chopped garlic and fry until golden. Add Chicken and heat until half cooked. Add shrimp and cook another 3 minutes.
2. Remove chicken and shrimp and set aside. Add eggs to same pan and as soon as it begins to set, scramble to break into lumps. Add the tomato sauce, fish sauce, oyster sauce and soya sauce and then the softened, drained noodles.
3. Using a spatula, gently spread and pull the noodle until all the sauce is mixed well. Don't stir this, but flip gently or the noodles will all break up. Cook noodles about 5 minutes. Add bean sprouts, sweet red pepper, chicken, shrimp lime/lemon juice and cook another 2 minutes. Add the roasted peanuts, paprika, and green onions, toss well. Garnish with Coriander on top
Notes: to fry tofu, take tofu cubes, cut into slices, pat try and then fry in oil. You can add these at the end to the pad thai. Serves 4 as a main course, 6 as a side dish.
Crisp fried vermicelli noodles, tender shrimp and chicken, all coated in a wonderful sweet and tangy sauce.
Mee Krob is normally an appetizer or side dish, but makes and excellent entree as well.
This recipe will serve two people as a main course with some leftovers.
2 tablespoons fish sauce
2 tablespoons soy sauce
3 Tablespoons lime juice
3 tablespoons vinegar
1/4 cup brown sugar
1/4 cup orange juice
oil -- for deep-frying
6 ounces rice sticks
2 eggs -- lightly beaten
2 medium shallots -- sliced
3 cloves garlic -- minced
2 Thai Bird chiles -- seeded and chopped
1/2 pound chicken -- diced
1/2 pound shrimp -- peeled
1 cup bean sprouts
1 red pepper -- julienned
1 cube tofu -- deep fried
2 green onions -- sliced, for garnish
1. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, orange juice and sugar and set aside.
2. In a wok heat oil to 375 degrees F. Drop rice sticks into the oil; they will puff up and rise to the top of the oil in only a few seconds. Turn them over once and fry until crisp, about 15 seconds in all. Transfer finished noodles to a pan lined with paper towels. Keep noodles warm in the oven. Cut tofu into bite size piece, pat dry and deep fry in oil until golden. Set aside.
3. Drain all except 2 Tbsp oil from the wok and add onion, garlic, and chiles, cook until fragrant and golden.
Add meats or shrimp and stir-fry just until done, push to one side, add egg and cook until dry, breaking up into pieces with spatula.
4. Add bean sprouts, red pepper and deep fried tofu, mix and remove to plate.
5. Stir sugar mixture and add to wok. Bring to a boil and cook until slightly thickened and syrupy. Reduce heat to low and add about a quarter of the fried noodles and chicken/shrimp mixture. With a metal spatula gently toss ingredients to break up noodle clumps and coat with sauce. Do not over work or the noodles with break into tiny pieces.
Continue adding noodles and chicken/shrimp mixture in batches until all are coated with sauce.
6. Transfer to serving platter and garnish with sliced green onion.
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Guru Spotlight |
Carma Spence-Pothitt |