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FRIED NOODLES (PAD THAI)
serves 2 as main course, 4 as side dish
8 oz rice sticks (noodles)
1 clove garlic, minced
2" inch of pickled radish, finely diced
1/2 c roasted unsalted peanuts, coarsely chopped
3 tblsp fish sauce
juice of 1 lime
1 tblsp sugar
4 tblsp hot sauce
1/4 c firm tofu, cubed
2 eggs, beaten
1 c bean sprouts
2 green onions, coarsely chopped
Soak rice sticks in hot water at least 15 mins and drain. In a
small bowl, combine fish sauce, lime, sugar, hot sauce and a few
tablespoons of warm water. In a wok, heat a few tablespoons oil,
and stir fry garlic for a few seconds. Add noodles, radish, tofu,
liquid mixture and 2/3 of the peanuts and stir, folding from bottom,
for 1-2 mins. Push noodles to one side and add egg to bottom of
wok. Let sit 10-15 sec, then stir, gradually incorporating noodles,
about 1 min. Add 2/3 of bean sprouts and all the green onion and
stir about 30 sec, till heated through. Do not overcook. Turn onto
plate and sprinkle with remainder of roasted peanuts and bean
sprouts. Serve with lime wedges on the side.
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Pad Thai 11