Pad Thai

From my neighbour, Carmen. Truly a crowd pleaser.


Click for printer-friendly PDF's in
imperial or metric measurements


8 oz250 g or ½ package rice stick (noodles)
1 cup250 ml soft tofu, cubed
2 scrambled eggs
8 oz250 g peeled, deveined prawns/shrimp
3 cloves chopped garlic
1 boneless, skinless chicken breast
3 cups750 ml bean sprouts
4-6 chopped green onions
1/2 - 1 cup125 - 250 ml chopped fresh cilantro
1 lime, juiced
1/4 cup60 ml chopped unsalted peanuts

Dressing:
3 Tbsp45 ml fish sauce
2 Tbsp30 ml sweet rice vinegar/2 Tbsp30 ml rice vinegar with 1 tsp5 ml sugar
2 Tbsp30 ml peanut sauce/peanut butter
1 Tbsp15 ml oil
1 Tbsp15 ml shrimp paste
1 Tbsp15 ml tamarind paste/date paste/jam
1 - 3 Tbsp15 - 45 ml chili sauce/chili paste/fresh chilies
3 cloves crushed garlic

SOAK rice stick in large bowl for ½ hour in enough boiling water to cover.
MIX tofu cubes in a bowl along with all the dressing ingredients. SET ASIDE.
SAUTÉ prawns in garlic with a little oil until prawns turn pink – ADD to tofu and dressing.
SCRAMBLE eggs – ADD to tofu and dressing.
SAUTÉ chicken until cooked – ADD to tofu and dressing.
DRAIN noodles and return to large bowl. ADD tofu mix. TOSS lightly, being careful not to break the noodles.
TOSS in bean sprouts, onions and cilantro.
SQUEEZE lime juice over top.
SPRINKLE with peanuts.
COVER and let flavours integrate for 1 hour.
Enjoy hot or cold.

Notes:
Serves 6? Can be refrigerated for 3 days. Do not freeze.

There won’t be any left, see?

IMG_0203

|