Recipe

Joans Delicious Pad Thai Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 2 months, 2 weeks ago My own delicious version of a classic Thai noodle dish with a variety of pleasing and intense flavors Prep:10m Cook:20m Servings:6	Midgelet
	noodles oriental pad thai

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Ingredients

one bundle/pkg of dried Thai rice noodles

2 Tbs peanut oil

3 to 5 large cloves of garlic smashed

1 large bulb shallot minced

1 to 2 eggs fork beaten

Few Tbs. of water

Sauce:

4 Tbs bottled fish sauce- or to taste

4 Tbs sugar or date palm sugar or bottled tamarind juice to taste

1 tsp dried lemon grass powder or to taste

2 Tbs ketchup or other tomato/chili based product to taste

1 Tbs lemon or lime juice to taste

1 tsp vinegar or to taste

salt to taste

1 can 15 to 16 oz, of straw mushrooms drained

Variations:

cubed tofu

bite size cubed chicken

shrimp

coarse chopped dry roasted peanuts

Garnish:

basil leaves, lemon grass

wedges lemon and lime

chopped peanuts only for garnish

Directions

Pad Thai is a versatile noodle dish that has a combinations of flavors ( hot, sweet, spicy, salty,sour etc. ) that one may tailor to ones preferences.

It may be vegetarian or meat or fish based.

Preparation and cooking methods differ.

Our family either adds tofu or chicken or we simply prepare a basic plain noodle recipe with just the mushrooms.

Soak rice noodles in water about 1/2 hour.

I usually then drain them and then cover with boiling water about 5 minutes to soften them more and then drain well.

The long noodles may also be cut if they are too long before use.

Combine sauce ingredients and heat in a small pan and adjust to taste.Sauce may be increased as desired.

In a heavy duty pan heat peanut oil and cook garlic and shallot just until pale.

If using tofu or chicken, add and stir and cook them now.

Stir in peanuts, and mushrooms if using.

One may also have prior prepared the tofu or chicken seasoned and sautéed/deep fried.

Add drained noodles and stir well.