Pad Thai

Name: Pad Thai
Ingredients: 6 ounces rice stick noodles; 13 cup chili sauce; 14 cup fish sauce; 14 cup lime juice; 1 teaspoon asian chili paste (or hot pepper sauce); 2 tablespoons vegetable oil; 6 garlic cloves, minced; 4 shallots, sliced; 1 green pepper, sliced; 1 sweet red pepper, sliced; 12 ounces large shrimp, peeled and deveined; 1 egg, lightly beaten; 4 ounces tofu, cubed; 2 cups bean sprouts; 6 green onions, sliced; 12 cup fresh coriander, chopped; 12 cup toasted peanuts, chopped; lime wedge, to garnish; coriander sprig, to garnish

19 ingredients

7 steps

Ingredients

6 ounces rice stick noodles
13 cup chili sauce
14 cup fish sauce
14 cup lime juice
1 teaspoon asian chili paste (or hot pepper sauce)
2 tablespoons vegetable oil
6 garlic cloves, minced
4 shallots, sliced
1 green pepper, sliced
1 sweet red pepper, sliced
12 ounces large shrimp, peeled and deveined
1 egg, lightly beaten
4 ounces tofu, cubed
2 cups bean sprouts
6 green onions, sliced
12 cup fresh coriander, chopped
12 cup toasted peanuts, chopped
lime wedge, to garnish
coriander sprig, to garnish

Directions

1

in large bowl, soak noodles in warm water until flexible, about 15 minutes.
2

drain and place in large dry bowl, set aside.
3

meanwhile in a small bowl, mix together chile sauce, fish saucce, lime juice, 1/2 cup water and chile paste, set aside.
4

in wok heat 1 tablespoon oil over med-high heat, stir fry garlic, shallots, and green and red peppers until softened, about 4 minutes, add to noodles.
5

add remaing oil to wok, stir fry shrimp until pink, about 2 minutes, add fish sauce mixture and bring to a boil, reduce heat to medium, stir in egg, cook, stirring until sauce is thickened, about 1 minute.
6

add noodle mixture, tofu, bean sprouts, green onions and chopped coriander, toss and stir fry until noodles are tender, about 3 minutes.
7

garnish with peanuts, coriander sprigs and lime wedges.