Breaking News Bar
posted: 7/2/2013 6:05 AM

Pad Thai Noodle

hello
Success - Article sent! close
 

7 ounces (half a 14-ounce package) dried rice stick noodles

1 tablespoon corn oil

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 egg

cup fried tofu, cut into small strips

4 ounces diced chicken, beef, pork, shrimp or tofu

2 teaspoons vinegar

2 teaspoons fish sauce

2 teaspoons sugar

2 teaspoons tamarind juice

1 tablespoon chopped peanuts

cup been sprouts, plus more for garnish

Lime, for garnish

Soak rice noodles in water for 45 minutes. Strain noodles, set aside.

In a large skillet or wok heat oil, scramble in egg and then add meat. After stirring for a few minutes, add noodles and vinegar. Add fish sauce, sugar, tamarind sauce, to suit taste (salty or sweet.) Add peanuts. Just before turning off burner, add bean sprouts and toss gently. Garnish with additional fresh bean sprouts and slices of lime.

Serves two.

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here