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pad thai noodles
Here is a rendition of the most famous noodle dish to be found on any Thai restaurant menu. Authentic pad is a simple dish of noodles tossed with fish sauce, sugar, and vinegar, and is served with any of a number of garnishments.
Makes 2-4 servings
8 oz Thin rice noodles
-or-
8 oz Angel hair pasta
1/4 Cup Peanut oil
1 Tbs Garlic, coarsely chopped
6 Tbs Fresh lemon juice
2 Tbs Fish sauce
2 Tbs Rice wine vinegar
2 Tbs Sugar
8 oz Bean sprouts, rinsed
2 Spring onions, thinly sliced
2 Red chilies, seeded and sliced
GARNISHMENTS
2 Hard-boiled eggs, coarsely chopped
1/3 Cup Cilantro leaves, coarsely chopped
1/3 Cup Peanuts, coarsely chopped
1/3 Cup Julienne cucumber slices
Bring a large saucepan of water to a boil. Remove from heat; add the rice noodles, and soak, uncovered,
for 5 minutes. (If using angel hair pasta, prepare according to label directions.) Drain completely.
In a wok or heavy skillet, heat the peanut oil on high. Add the chopped garlic and fry for 1 minute.
Add the noodles, and toss in the hot oil and garlic until the noodles glisten, taking care that the noodles do
not stick to the wok or skillet. Working fast, next add the lemon juice, fish sauce, vinegar and sugar. Toss well, then
add the bean sprouts, spring onion and chilies, and heat through for 2 minutes.
Remove the pad thai to a large serving plate. Sprinkle with egg, peanuts, cucumbers and cilantro to
garnish. Serve with small bowls of sweet-and-sour sauce, too, that your guests can sprinkle on top.
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