Pad Thai (Stir Fried Noodles)
| Yield: | 4 Servings |
| Categories: | Rice |
| 8 | oz | Rice vermicelli (see note) |
| 5 | -(up to) | |
| 6 | Cloves garlic; finely chopped | |
| 2 | tb | Chopped shallots |
| 1/4 | c | Dried shrimp (rolled; or roughly pounded in a mortar and pestle to break them up) |
| 1/4 | c | Fish sauce |
| 1/4 | c | Palm sugar |
| 2 | -(up to) | |
| 3 | tb | Tamarind juice |
| 2 | -(up to) | |
| 3 | tb | Chopped; pickled radish (mooli) |
| 1 | md | Egg; beaten |
| 1/4 | c | Chopped chives |
| 1/2 | c | Roasted peanuts; very coarsely broken up |
| 1 | c | Bean sprouts |
| PROTEIN INGREDIENT | ||
| 1/2 | c | Fried tofu marinated in dark sweet soy or an equivalent amount of coarsely chopped pork or chicken |
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