Pad Thai
From tazoncaffeine 15 years agoIngredients
- 16 oz flat rice noodle (fettucine style) shopping list
- 1/2 cup shredded carrots shopping list
- 1/2 cup shredded onion shopping list
- 1 cup sliced green onion shopping list
- options: shredded cabbage, juliened green beans. shopping list
- 1/2-1 lb fresh bean sprouts (to liking) shopping list
- 1 cup diced cooked chicken or vegetarian equiv. shopping list
- 1 8 oz can tiny shrimp drained (optional) shopping list
- 1/2 cup chopped peanuts shopping list
- Sauce: shopping list
- 1/3 cup peanut butter (use the natural kind) shopping list
- 3 T brown sugar or equiv sweetener of choice shopping list
- 1 T Asian chili sauce or to heat liking shopping list
- juice of 2 limes shopping list
- 1 tsp grated ginger (1/2 tsp dry in a pinch) shopping list
- 1/3 cup soy sauce shopping list
- 1 tsp rice vinegar or wine vinegar shopping list
- 2 T tamarind paste shopping list
- 1 T red curry paste shopping list
- 1 tsp toasted sesame oil shopping list
- handful of julienned fresh basil shopping list
How to make it
- Cook rice noodles per package, not too soft, drain, rinse to cool, set aside
- Whisk all sauce ingredients together and set aside. (may need to heat up to incorporate p'nut butter)
- In a large skillet(nonstick) place reg onion, carrot, 1/2 gr onion, meats or veg equiv, optional veg, a little water and saute to just crisp tender. Don't let scorch, add water a little at atime if needed but veg should provide enough. You could use oil here for the saute if you'd like.
- add noodles and sauce and toss well to incorporate (cooking tongs help well here)
- Add basil and bean sprouts and toss until heated through
- At plating/serving sprinkle with chopped p'nuts and remaining green onion.
The Rating
Reviewed by 4 people-
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elgab89 in Toronto loved it -
Oh yummmm - I love Pad Thai and I'll be trying your recipe soon. Thanks so much for sharing! :) Vickie
lunasea in Orlando loved it -
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choclytcandy in Dallas loved it
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