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Thursday, July 28, 2016

Authentic Pad Thai Noodles

Ingredients

  • Servings: 4
  • 2/3 cup dried rice vermicelli
  • 1/4 cup peanut oil
  • 2/3 cup thinly sliced firm tofu
  • 1 large egg, beaten
  • 4 cloves garlic, finely chopped
  • 1/4 cup vegetable broth
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried red chili flakes
  • 3 tablespoons chopped peanuts
  • 1 pound bean sprouts, divided
  • 3 green onions, whites cut thinly across and greens sliced into thin lengths - divided
  • 3 tablespoons chopped peanuts
  • 2 limes, cut into wedges for garnish

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs

  • soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. drain and set aside.
  • heat peanut oil over medium heat in a large wok.
  • cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
  • remove tofu with a slotted spoon and drain on plate lined with paper towels.
  • pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
  • heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
  • pour in beaten egg and lightly toss in the hot oil to scramble the egg.
  • remove egg from the wok and set aside.
  • pour reserved peanut oil in the small bowl back into the wok.
  • toss garlic and drained noodles in wok until they are coated with oil.
  • stir in vegetable broth, lime juice, soy sauce, and sugar. toss and gently push noodles around the pan to coat with sauce.
  • gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
  • mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
  • arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. place lime wedges around the edges of the platter.

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