Pad Thai Thai Fried Noodles
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Pad Thai Thai Fried Noodles." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pad-thai-thai-fried-noodles-recipe.htm> 06 July 2008.
Pad Thai (Thai Fried Noodles)
Yield: Makes 4 servings
Ingredients:
7-1/4
cups water, divided
12
ounces dried thin rice stick noodles
4
tablespoons vegetable oil, divided
3
tablespoons light brown sugar
3
tablespoons soy sauce
2
tablespoons lime juice
1
tablespoon anchovy paste
2
eggs, lightly beaten
12
ounces medium shrimp, peeled and deveined
2
cloves garlic, minced
1
tablespoon paprika
1/4
to 1/2 teaspoon ground red pepper
8
ounces fresh bean sprouts, divided
1/2
cup coarsely chopped unsalted dry-roasted peanuts
4
green onions with tops, cut into 1-inch lengths
1/2
lime, cut lengthwise into 4 wedges, for garnish
Preparation:
1.
Place 6 cups water in wok; bring to a boil over high heat. Add noodles; cook 2 minutes or until tender but still firm, stirring frequently. Drain and rinse under cold running water to stop cooking. Drain again and place noodles in large bowl. Add 1 tablespoon oil; toss lightly to coat. Set aside.
2.
Combine remaining 1-1/4 cups water, brown sugar, soy sauce, lime juice and anchovy paste in small bowl; set aside.
3.
Heat wok over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon oil into wok and heat 15 seconds. Add eggs and cook 1 minute or just until set on bottom. Turn eggs over and stir to scramble until cooked but not dry. Transfer to medium bowl; set aside.
4.
Heat wok over high heat until hot. Drizzle 1 tablespoon oil into wok and heat 15 seconds. Add shrimp and garlic; stir-fry 2 minutes or until shrimp begin to turn pink and opaque. Add shrimp to eggs.
5.
Heat wok over medium heat until hot. Drizzle remaining 1 tablespoon oil into wok and heat 15 seconds. Stir in paprika and red pepper. Add cooked noodles and anchovy mixture; cook and stir about 5 minutes or until noodles are softened. Stir in 3/4 of bean sprouts. Add peanuts and green onions; toss and cook about 1 minute or until onions begin to wilt.
6.
Add eggs and shrimp; stir-fry until heated through. Transfer to serving plate and garnish with remaining bean sprouts and lime wedges.
This recipe appears in: Thai