Title: Pad Thai Vmxv03a
Categories: Thai Pasta Stirfry
Yield: 4 Servings
| 8 | oz | Rice Vermicelli |
| 3 | tb | Oil |
| 3 | | Garlic cloves, minced |
| 1/4 | c | Dried Shrimp |
| 1/4 | c | Fish sauce |
| 1/4 | c | Sugar |
| 2 | tb | Tamarind juic (Lemon or lime may be substituted) |
| 1 | tb | Paprika |
| 1/2 | c | Fried tofu |
| 2 | tb | Dried, unsalted turnip, cut into small pieces |
| 1 | | Egg, beaten |
| 1/4 | c | Chives, cut in 1 in lgths |
| 1/4 | c | Ground roasted peanuts |
| 1 | c | Bean sprouts |
| | | GARNISH: |
| 1/2 | c | Bean sprouts |
| 1/2 | c | Chopped chives |
| 1/2 | | Lime, cut in wedges |
Soak noodles in cold water for 2 hours, until soft. Drain and set
aside.Heat a large skillet until hot, then add oil. Add the garlic and
dried shrimp and stirfry. Add the noodles and stirfry until translucent. It
may be necessary to reduce the heat if the mixture is cooking too quickly
and the noodles stick.Add fish sauce, sugar, tamarind juice and paprika.
Stirfry mixture until combined. Stir in the tofu, turnip and egg. Turn the
heat to high and cook until the egg sets, stirring gently. Thoroughly
combine the mixture and continue cooking over medium-high heat for about 2
minutes, until most of the liquid is reduced.Mix in the chives, peanuts and
Place on a serving dish, arrange the garnishes attractively and serve.
Makes four servings.Note: To make fried tofu, chop tofu into 1/2 inch
squares and fry in oil on both sides until golden brown.From Thailand the
Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.