Pad Thai Recipe
This high on flavor Pad Thai recipe awaits you!. It is a Thai cuisine delicacy. I am very excited to know your opinion about this Pad Thai. Send me a message about it.
Ingredients
60 ml vegetable oil
10 g garlic, finely chopped
100 g pork, finely sliced
100 g large green prawns (shrimps), shelled and deveined, with tails intact
1 tbsp dried shrimp
1/2 cup pickled raddish
50g(2oz) beancurd, diced
3 tbsp lemon juice
3 tbsp fish sauce
3 tbsp sugar
150 g rice-stick noodles, preferably thicker ones, soaked for at least 15 minutes in warm water, then drained well
2 eggs, beaten
50 g bean sprouts
3 tbsp crushed groundnuts
2 tbsp chopped spring onions
2 tbsp chopped coriander leaves
A few lemon wedges
Directions
Heat the oil in a wok.
Gently stir-fry until 1 the garlic turns golden.
Add the pork and stir-fry on high heat until cooked.
Add the prawns, dried shrimp and pickled radish and continue to stir fry.
Stir in the beancurd and reduce heat.
Add the lemon juice, fish sauce and sugar, stirring to dissolve.
Add noodles and stir through briefly.
Push to one side and, adding a little more oil if necessary, quickly add the beaten eggs.
Once they begin to set, gently scramble them, still keeping them to one side.
Place most of the bean sprouts and a handful of crushed groundnuts and coriander leaves on top of the noodles.
Stir these, with scrambled eggs, through the noodles.
Serve on a large plate with the remaining bean sprouts, groundnuts, coriander and lemon wedges.
Gently stir-fry until 1 the garlic turns golden.
Add the pork and stir-fry on high heat until cooked.
Add the prawns, dried shrimp and pickled radish and continue to stir fry.
Stir in the beancurd and reduce heat.
Add the lemon juice, fish sauce and sugar, stirring to dissolve.
Add noodles and stir through briefly.
Push to one side and, adding a little more oil if necessary, quickly add the beaten eggs.
Once they begin to set, gently scramble them, still keeping them to one side.
Place most of the bean sprouts and a handful of crushed groundnuts and coriander leaves on top of the noodles.
Stir these, with scrambled eggs, through the noodles.
Serve on a large plate with the remaining bean sprouts, groundnuts, coriander and lemon wedges.
