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Silverwater Pad Thai Recipe

December 13th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 10-16ouncesrice noodles
  2. 2tablespoonsoil
  3. 3clovesgarlic, crushed or minced,to taste
  4. 8ouncesshrimp, peeled (optional)
  5. 8ounceschickensor pork or shrimp, cut into dice or matchsticks
  6. 2-3eggs
  7. 1cupbean sprouts
  8. 1/4cup chopped or groundpeanuts
  9. 1red chili pepper, finely chopped or1 teaspoonred pepper flakes (optional)
  10. 1cup slicedcabbage
  11. cilantro leaves
  12. lime wedges
  13. Sauce

  14. 1/4cupThai fish sauce
  15. 1/4cupwhite vinegar
  16. 2tablespoonswhite sugar
  17. 3tablespoonspaprika

DIRECTIONS

  1. Soak the rice noodles in cold water at least two hours before cooking.
  2. Drain.
  3. In a large wok, heat oil and stir-fry garlic for 30 seconds.
  4. Add shrimp and other meat if used.
  5. Add the noodles, and stir-fry until done.
  6. Add sauce ingredients, cook to allow most of this to be absorbed (2 minutes or so).
  7. Spread wok contents out to the sides.
  8. Add eggs, scramble or crack the eggs directly into the wok.
  9. Stir until partially cooked or in forms of’streaky’ yellow and white eggs.
  10. Add noodle mixture into wok.
  11. Add 1/2 the bean sprouts, peanuts, red pepper into the mixture.
  12. Serve hot, garnished with the rest of the bean sprouts, chopped cabbage, cilantro.
  13. Serve with lime wedges to be squeezed into the noodles.

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