Big John's Pad Thai Noodles
Total Time: 1 hr 8 mins
Preparation Time: 1 hr
Cook Time: 8 mins
Ingredients
- Servings: 4
- 1 (14 ounce) package vermicelli rice noodles, dried
- 1/2 cup chicken breast, without skin cut in 1-inch strips
- 2 eggs, beaten
- 8 large shrimp, peeled and de-veined
- 4 garlic cloves, crushed
- 3 green onions, cut in 2-inch strips
- 1/4 cup dried shrimp
- 1/2 cup baked tofu, sliced
- 1/4 cup dry roasted peanuts, unsalted & chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 1 1/2 tablespoons turnips, salted packaged
- 1 1/2 teaspoons tamarind paste
- 1 1/2 teaspoons vinegar
- 1/2 teaspoon paprika
- 1 cup bean sprouts
Recipe
- 1 soak noodles in a large covered bowl of water for 1 hour. drain well before using.
- 2 stir together fish sauce, tamarind paste, lime juice, vinegar, paprika and sugar. set aside.
- 3 place large frying pan or wok over high heat. add oil and coat pan completely. when pan starts to smoke, add garlic and saute 5 seconds. add turnip, dried shrimp and tofu and stir-fry 3 to 4 minutes.
- 4 add chicken and stir-fry 1 to 2 minutes until no longer pink.
- 5 remove to a bowl and let the oil settle in center of pan.
- 6 pour egg into center of pan and lightly scramble until half-cooked.(approx. 30 seconds).
- 7 add chicken mixture back to pan and mix together with egg.
- 8 add raw shrimp and cook until chicken and shrimp are both nearly done. (approx.1 minute).
- 9 add noodles and sauce mixture, folding until all liquid is absorbed.
- 10 add green onion and sprouts, cover for 30 seconds to steam.
- 11 mix in peanuts and serve.
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