SUKHOTHAI PAD THAI
This is one of the few good vegetarian pad thai recipes I've found. Originally from a post on Allrecipes.com
Provided by Phil5117
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Begin soaking rice noodles in cold water.
- In a medium saucepan, combine sugar, vinegar, soy sauce, and tamarind pulp.
- Heat sauce over medium to low heat until pulp is dissolved.
- Drain noodles once they become soft.
- Over medium-high heat, warm up a large wok, add and heat up the oil, add garlic and eggs, and cook until eggs are scrambled.
- Add tofu and stir until mixed.
- Add noodles and continue stirring until noodles are cooked.
- Stir in sauce, the 1 1/2 tablespoons of sugar, and salt until mixed.
- Stir in peanuts and ground radish.
- Remove from heat and stir in chives and paprika.
- Serve and garnish with bean sprouts and lime.
PAD THAI
This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.
Provided by TRANSMONICON
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Nutrition Facts : Calories 523.8 calories, Carbohydrate 58.5 g, Cholesterol 178.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 5.7 g, Sodium 593.6 mg, Sugar 8.1 g
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