Pad Thai
| Yield: | 4 Servings |
| Categories: | Pasta, Stir-Fry, Thai |
| 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 |
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