Jing's Favourite Pad Thai
Jing's Favourite Pad Thai recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
vermicelli pasta
rice |
|
| 3 | tablespoons |
vegetable oil
|
|
| 3 | each |
garlic cloves
minced |
|
| ¼ | cup |
shrimp
dried |
*
|
| ¼ | cup |
fish sauce
|
*
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
tamarind juice
lemon or lime |
* |
| 1 | tablespoon |
paprika
|
|
| ½ | cup |
tofu
fried |
|
| 2 | tablespoons |
turnip
dried, unsalted, cut into small pieces |
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
chives
cut in 1 in lgths |
*
|
| ¼ | cup |
peanuts
roasted, ground |
|
| 1 | cup |
mung bean sprouts
|
|
| Garnish | |||
| ½ | cup |
mung bean sprouts
|
|
| ½ | cup |
chives
chopped |
*
|
| ½ | each |
limes
cut in wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
vermicelli pasta
rice |
|
| 45 | ml |
vegetable oil
|
|
| 3 | each |
garlic cloves
minced |
|
| 59 | ml |
shrimp
dried |
*
|
| 59 | ml |
fish sauce
|
*
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
tamarind juice
lemon or lime |
* |
| 15 | ml |
paprika
|
|
| 118 | ml |
tofu
fried |
|
| 3E+1 | ml |
turnip
dried, unsalted, cut into small pieces |
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
chives
cut in 1 in lgths |
*
|
| 59 | ml |
peanuts
roasted, ground |
|
| 237 | ml |
mung bean sprouts
|
|
| Garnish | |||
| 118 | ml |
mung bean sprouts
|
|
| 118 | ml |
chives
chopped |
*
|
| 0.5 | each |
limes
cut in wedges |
|
Directions
Soak noodles in cold water for 2 hours, until soft.
Drain and set aside.
Heat a large skillet until hot, then add oil. Add the garlic and dried shrimp and stirfry.
Add the noodles and stirfry until translucent.
It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.
Add fish sauce, sugar, tamarind juice and paprika.
Stirfry mixture until combined.
Stir in the tofu, turnip and egg.
Turn the heat to high and cook until the egg sets, stirring gently.
Thoroughly combine the mixture and continue cooking over medium-high heat for about 2 minutes, until most of the liquid is reduced.
Mix in the chives, peanuts and Place on a serving dish, arrange the garnishes attractively and serve.
Makes four servings.
Note: To make fried tofu, chop tofu into ½ inch squares and fry in oil on both sides until golden brown.
