Tuesday, October 2, 2012

Pad Thai.


Pad Thai

4 tablespoons vegetable oil
2 garlic cloves, minced
4 shallots, thinly sliced
8-10 medium sized fresh prawns, cleaned and deveined (or 8 oz. chicken)
2 eggs, lightly beaten
1 package Pad Thai Rice Noodles
1 cup fresh bean sprouts

Heat wok over high heat.  Add 2 tablespoons oil, garlic, shallots, and prawns.  COok until prawns are opaque; set aside.  Add remaining 2 tablespoons oil and 2 eggs, then scramble.  Reduce heat to low; add sauce and noodles.  Toss until well mixed.  Add prawns and bean sprouts.  Toss well.  Garnish with cilantro, peanuts, scallions and lime wedges.

Sauce:
4 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons sugar
1-2 pinches crushed chilies or pepper flakes

Mix ingredients together to create sauce.

Garnish:
2 tablespoons fresh cilantro, chopped
3 tablespoons roasted peanuts, crushed
3 tablespoons scallions, thinly sliced
1 lime, cut into wedges