Pad Thai

Pad Thai

Time: 45 mins

Ingredients

  • 1/2 lb cellophane noodle (must be mung bean flour)
  • 1/2 lb shrimp
  • 1/4 cup fish sauce (nam pla)
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1 teaspoon paprika
  • 1 bunch scallion
  • 1/2 cup vegetable oil
  • 2 cloves garlic, crushed
  • 2 eggs, beaten
  • 3/4 lb bean sprouts
  • 2 tablespoons red chilies, crushed
  • 3/4 cup peanuts, coarsley ground
  • 2 limes

Directions

  • 1 Soak noodles in warm water until soft, about 10 minutes.
  • 2 Prepare shrimp (or shredded/diced chicken/meat).
  • 3 Mix together fish sauce, vinegar, sugar, and paprika.
  • 4 Chop scallions into small bite-size pieces.
  • 5 In wok or large skillet, stir fry garlic in oil for one minute.
  • 6 Add shrimp and cook until pink.
  • 7 Add noodles and sauce from step 1 and 3.
  • 8 Cook for 2 minutes.
  • 9 Make space in the mixture to put the eggs.
  • 10 Let them set for 30 seconds, then stir them into the mixture.
  • 11 Cook for 2 more minutes.
  • 12 Add bean sprouts and scallions.
  • 13 Cook for 2 more minutes.
  • 14 Serve hot topped with chopped chilis, peanuts, and lime juice.
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