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Pad Thai
6 garlic cloves, chopped
1 lb shrimp, chicken, pork, or beef, cut in small pieces
6 eggs
1 cup chopped green onion
1 lb rice noodles
1/4 cup white vinegar
1 cup chopped cilantro
1 cup ground roasted peanuts
1/4 cup sugar
2 cups beansprouts
2 tblspoons chile powder
2 teaspoons chile paste
vegetable oil
8 oz sliced salted turnip/radish
1/4 cup fish sauce
Soak the noodles in lukewarm water for 40 mins to an hour. Soak
the radish in water for a few minutes, and pour off the water and
squeeze dry. repeat 2-3 times.
Heat up wok with a bit of vegetable oil. Mix the eggs as in for
scrambled eggs, and toss them in the wok. Cook until they are set.
Remove from the wok, chop into slices, and set aside.
Heat up some more oil (maybe 1/4 cup or a bit less) and add the
garlic. When fragrant before it starts to turn brown, add the
meat.
When the meat is about halfway done, add the radish. When the meat
is done, add the noodles and the vinegar and cook until the noodles
are soft tossing often.
Once the noodles start to get soft, add the eggs, the peanuts, the
fish sauce, the sugar, the chile powder, and the chile paste.
Continue stirring and tossing, until the mixture is all evenly
coated about 5 minutes. Remove mixture from the wok.
Stirfry the beansprouts in the wok for 1 minute to 1.5 minutes,
then add beansprouts, green onions, and cilantro to the dish, and
toss.
Reserve some unchopped cilantro and green onions for garnish.
If you use shrimp, add them at the same time as the radish, as they
cook quickly, and get tough if overcooked.
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Pad Thai 02