Serving
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Thai Fried Noodles
Thailand
  -   Pad Thai
Serves
Effort:
Sched:
DoAhead:  
2 main  
**
1 hr  
Part
A very popular noodle dish in Southern California Thai restaurants and a classic "fast food" dish in Thailand. It is commonly made with shrimp but can also be made with pork, chicken or beef.



2
1
8
-------
2
1-1/2
6
2
1
1
1-1/2
2
------
4
------
cl

oz
---
T
T
oz
T
t
T
oz

---
T
---
Garlic
Egg
Rice Noodles (1)
-- Stir-in items
Lime Juice
Fish Sauce (2)
Shrimp - or (3)
Peanuts roasted (4)
Chili Powder (5)
Preserved Radish (6)
Bean Sprouts
Scallions
-------------
Oil
-- Serve with
Cilantro
Lime Wedges
Chili Garlic Sauce
Prep   -   (30 min - 12 min work)
  1. Soak NOODLES if using dried (see Note-1) in warm water. Cut and unroll if using fresh.
  2. Crush GARLIC and chop fine.
  3. Cut SHRIMP or other Option Ingredient into bite size pieces. Pork, Beef and Chicken should be sliced very thin across the grain as there will be very little cooking time.
  4. Chop PRESERVED RADISH fine.
  5. Cut SCALLIONS into 1-1/2 inch lengths.
  6. Squeeze LIME JUICE. Mix with Fish Sauce.
Run   -   (10 min)
  1. Set up all Stir-in items ready to go and lay out in the order listed. This will go fast.
  2. In a wok or spacious sauté pan heat Oil and fry Garlic stirring until light golden, then stir in EGG and scramble with the garlic until starting to set.
  3. Stir in Noodles just enough to get them coated with oil.
  4. Add all Stir in items one by one in the order listed, stirring just once between each and being careful not to break up the noodles.
  5. Serve immediately with condiments listed.
NOTES:
  1. Rice Noodles:   This weight is for fresh noodles. If using dried start with 4 oz and soak for 20 to 30 minutes depending on size and thickness. Don't confuse these with bean thread noodles which look the same when dry - they are totally different. If you are not experienced with fresh rice noodles you will probably find dried easier to deal with. For details see our Rice Noodles page.
  2. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  3. Option:   Shrimp is common but pork, beef and chicken are also used.
  4. Peanuts: These are best raw and roasted at home, the taste and texture is quite different from commercial. For method see our recipe Dry Roasted Peanuts.
  5. Chili Powder:   I use Korean flake, which is fairly mild. Adjust for your own taste.
  6. Preserved Radish:   Usually labeled "Preserved Turnip", this is salted and pickled daikon radish. It is all shriveled up but quite crisp still. Having little flavor it is included for its crunchy texture. For details see our Preserved Turnip / Daikon Radish page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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