Tasty Pad Thai

(Photo courtesy of Basykes)

This is my favorite Pad Thai recipe. I love making it on cold nights when I'm craving a one dish wonder. It is absolutely a perfect combination of spicy and sweet and the best part is that there are hardly any dishes to clean afterwards!

* For vegetarian pad thai omit shrimp and eggs and substitute 1/2 pound firm tofu cut into chunks, drained and pressed dry then marinated with 2 Tb. soy sauce and tossed in with the sprouts.

Pad Thai

Serves 8

Ingredients

1/2 pound ½ inch wide pad Thai dried rice noodles, soaked in warm water 20 to 25 minutes

¼ cup fish sauce

¼ cup plus 2 Tb. sugar

1/4 cup plus 2 Tb. white vinegar

1 Tb. ketchup

2 Tb. red curry paste

4 scallions, sliced in thin diagonal slices

½ cup canola oil

2 cloves garlic, minced

3/4 pound large shrimp, peeled, de-veined, cut into thirds (ground pork or boneless skinless chicken breast sliced into strips can be used)

2 eggs, lightly beaten

1 1/2 cups mung bean sprouts

1/2 cup dry roasted unsalted peanuts, finely chopped

1 lime, cut into wedges, garnish

3 scallions, sliced into brushes, garnish

Procedure

1 Drain the noodles thoroughly. Combine the fish sauce, sugar, vinegar, ketchup and curry paste in a small bowl. Set aside.

2 Heat a wok over high heat and add the oil, scallions and garlic, cook 30 seconds over high heat. Add shrimp or pork and cook 2 minutes. Add noodles and toss lightly, add the sauce bring to a boil and fold noodles over being careful not to break them, allow the noodles to absorb the sauce.

3 Lift noodles to one side, add the eggs into the wok and fold carefully into the noodles until coated.

4 Add sprouts and nuts and carefully fold in. Transfer to a large serving platter and garnish with lime wedges and scallion brushes.

Sign up for my Thai class on April 22nd to learn more delicious recipes like this. Go to Amanda Cooks to register.