- 2
Ingredients
- 1 pack rice noodle
- 1 jar pad thai paste
- 2 to 3 tablespoons preserved radish, minced
- 1/4 cup hard tofu
- 1/2 pound fresh bean sprouts
- 6 to 8 pieces scallion
- 1 pounds fresh shrimp or any meat
- 2 tablespoons chili sauce
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground hot chili (optional)
- 2 large eggs
- ground peanuts
- lime juice
- cilantro
Preparation
Step 1
Soak rice3 noodles in warm water for 15 to 20 minutes. Drain water off completely.
Chop hard tofu into small cubes (use about 1 whole pice of hard tofu). Soak bean sprout in cold water for 5 minutes. Drain water off and set aside. Cut scallions to 2-inches long, and set aside with bean sprout.
If you prefer shrimp, you must butterfly and wash it thoroughly. If you prefer chicken, beef or pork, slice in in the strip fly fashion.
Heat the pan. Put some oil and put Pad Thai paste, hard tofu and preserved radish in. Cook for 3 minutes. Put eggs in and scramble it with your choice of meat. For shrimp, wait until eggs are done, then throw shrimp in. Follow by rice noodle, bean sprouts and scallion. Season with chili sauce, fish sauce, tamarind paste, sugar and chili powder. Stir until rice noodles are soft (it takes about 1 to 2 minutes). Put a piece of lime and fresh bean sprouts on the side. Add ground peanuts, lime and cilantro at end.