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Monday, January 30, 2012

Pad Thai


Pad Thai
Once you have gathered the ingredients, this dish comes together quickly
to create a fast weeknight supper.

12oz (350g) flat rice noodles
4 tbsp vegetable oil
2 tbsp chopped cilantro
1 small hot red chili, seeded and finely chopped
9oz (250g) large shrimp, peeled and deveined
4 shallots, finely chopped
4 large eggs, beaten
1 tbsp sugar
2 tbsp oyster sauce
1 tbsp Thai fish sauce
2 tbsp fresh lime juice
9oz (250g) bean sprouts
4 scallions, white and green parts, sliced
1 cup unsalted roasted peanuts
1 lime cut into 4 wedges, to serve

Soak the noodles in a bowl of hot water to cover for about 15 minutes, or until soft. Drain. Meanwhile, heat a wok or large frying pan over high heat. Add 2 tbsp of the oil, then the cilantro and chili. Immediately add the shrimp and stir-fry until the shrimp look opaque around
the edges, about 1 minute. Transfer to a plate. Add the remaining oil to the wok. Add the shallots and stir-fry for 1 minute. Add the eggs and sugar and cook, stirring, for 1 minute, until the eggs are scrambled.
Stir in the oyster sauce, fish sauce, and lime juice. Add the noodles, bean sprouts, and shrimp. Stir-fry for 2 minutes. Add the scallions and 1⁄2 cup of the peanuts, and stir-fry for 1 minute. Sprinkle with the remaining peanuts and garnish with lime wedges to serve. Good with a fresh salad of bean sprouts and shredded carrot, tossed with lime juice.

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