Pad Thai Classic Stir-Fried Noodles

keeprecipes.com

Danielle Eansor

Condiments and accompaniments

1 cup Chile-Vinegar sauce

Cayenne pepper

Sugar (optional)

½ to 1 European cucumber, thinly sliced

1 small head leaf lettuce, washed, dried, and separated into leaves (optional)

1 lime, cut into small wedges

Noodles

2 ounces boneless pork thinly sliced, and cut into narrow strips about 1 ½ inches long

1 teaspoon sugar

1 heaping tablespoon tamarind pulp, dissolved in 2 to 3 tablespoons warm water, and pressed through a sieve, or substitute 1 tablespoon rice vinegar plus 1 tablespoon water

1 tablespoon soy sauce

1 tablespoon Thai fish sauce

3 large eggs

Pinch of salt

3 tablespoons peanut or vegetable oil

2 to 3 cloves garlic, minced

1 cube (2 to 3 ounces) pressed tofu, cut into narrow 1 ½-inch-long strips

½ pound narrow dried rice noodles, soaked in warm water for 20 minutes and drained

½ pound (scant 4 cups) bean sprouts, rinsed and drained

3 scallions, trimmed, smashed flat with the side of a cleaver, and cut into 1 ½ -inch lengths

1 tablespoon dried shrimp

1 tablespoon salted radish (optional)

1 cup dry roasted peanuts, coarsely chopped

2 to 4 tablespoons coriander leaves (optional)

Directions at keeprecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer