Recipes

Phad Thai.md

Serves 4

• 1/4 cup white sugar
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoon tamarind concentrate (mixed with 1/4 cup water)
• 1/2 (12 ounce) package dried rice noodles
• 1/4 cup vegetable oil
• 3/4 teaspoon minced garlic
• 2 eggs
• 1/2 (12 ounce) package firm tofu or chicken, cut into 1/2 inch strips
• 2-1/4 teaspoons white sugar
• 3/4 teaspoon salt
• 3/4 cup ground peanuts
• 3/4 teaspoon ground, dried oriental radish
• 1/4 cup chopped fresh chives
• 1-1/2 teaspoons paprika
• 1 cup fresh bean sprouts
• 1/2 lime, cut into wedges

0. Soak rice noodles in cold water until soft; drain.

• 1/2 (12 ounce) package dried rice noodles

1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend:

• 1/4 cup white sugar
• 2 tablespoons fish sauce
• 2 tablespoon tamarind concentrate
• 2 tablespoons lime juice
• 1/4 cup water

2. In a large skillet or wok over medium heat:

• 1/4 cup vegetable oil
• 3/4 teaspoon minced garlic
• 12 oz Chicken or tofu
• 2 eggs
• add noodles and stir until cooked.

3. Stir in:

• Pad Thai sauce
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons salt.
• 3/4 cup ground peanuts

4. Remove from heat and add:

• 1-1/2 teaspoons paprika
• 1/4 cup chopped fresh chives 5.Serve with lime and bean sprouts on the side.