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Pad Thai

Chef.Foodie's picture
Ingredients
  Water 2 Quart
  Mung bean sprouts 3⁄4 Pound
  Rice noodles 6 Ounce (1/4 Inch Wide)
For sauce
  Fresh lime juice 3 Tablespoon
  Catsup 3 Tablespoon
  Brown sugar 1 Tablespoon
  Fish sauce/Soy sauce 1⁄4 Cup (4 tbs)
  Vegetable oil/Peanut oil 2 Tablespoon
  Peanut oil/Vegetable oil 2 Tablespoon
  Garlic 4 Clove (20 gm), minced or pressed
  Minced chili/1 1/2 teaspoons crushed red pepper flakes 1 Tablespoon, crushed (Use Fresh)
  Grated carrots 2 Cup (32 tbs)
  Eggs 4 Large, lightly beaten with a pinch of salt
  Salt 1 Pinch
  Chopped peanuts 2⁄3 Cup (10.67 tbs)
  Scallions 8 , chopped to make about 1 cup
Directions

In a covered pot, bring the water to a rolling boil.
Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds.
Set aside to drain well.
When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm.
Drain the cooked noodles, rinse them under cool water, and set them aside to drain well.
Meanwhile, in a small bowl, mix together the sauce ingredients.
Prepare the remaining ingredients and have them near at hand before you begin to stir-fry.
Heat the oil in a wok or large skillet.
Add the garlic and chile, swirl them in the oil for a moment, and stir in thegrated carrots.
Stir-fry for 1 minute.
Push the carrots to the sides to make a hollow in the center.
Pour the beaten eggs into the center and quickly scramble them.
When the eggs have just set, pour in the sauce mixture and stir everything together.
Add the drained rice noodles and mung sprouts, and toss to distribute evenly.
Stir in the peanuts and scallions, and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Interest: 
Everyday
Cook Time: 
5 Minutes
Servings: 
4

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