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March 6, 2009, Newsletter Issue #245: Pad Thai
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Tip of the Week
Almost everyone loves Pad Thai, and Iīm no exception. Try this wonderful version next time; you wonīt 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. Donīt 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.
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