Posted by: Nancy K 11-13-99 6:46 AM
Pad Thai
Source: Home Matters
Pad Thai Sauce:
4 Tbsp. Ketchup
4 Tbsp. Sugar
3 Tbsp. Lime juice
1 tsp. Salt
3 Tbsp. Vegetable oil
1 Tbsp. Chopped garlic
2 eggs, beaten
2 Tbsp. Firm tofu, cut into 1/4 inch dice
12 shrimp (size 21-25), peeled and deveined
8 ounce rice noodles or rice stick, soaked at least 1 hr. and drained
1/3 cup water or chicken broth
3-4 Tbsp. Ground unsalted peanuts
3 Tbsp. soy sauce
1 Tbsp. Sriracha chili sauce (optional)
1/2 tsp. Crushed red pepper (optional)
3 ounces bean sprouts
1/4 cup scallion, cut into 2 inch long shreds
For Pad Thai sauce, in a sauce pan combine ketchup, sugar, lime juice and
salt and stir over medium heat until sauce gets syrupy. Set it aside.
Heat oil in a large skillet over high heat. Add garlic and sauté until lightly brown. Add eggs and stir 30 seconds, then add tofu, shrimp and noodles.
Add water or chicken broth a little bit and stir until noodles are softened.
Add reserved sauce, ground peanuts, soy sauce, chile sauce, crushed red peppers and stir until well mixed.
Add bean sprout and scallion.
Quickly remove from heat and serve with fresh bean sprouts.