Stir Fried Rice Noodles with Tofu& Egg (Pad Thai)

* Exported from MasterCook Mac *

Stir Fried Rice Noodles with Tofu & Egg (Pad Thai)

Recipe By : Jeff Smith (The Frugal Gourmet On Our Immigrant Ancestors)
Serving Size : 6 Preparation Time :0:00
Categories : Noodles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Thai flat rice noodles (bahn pho)*
oil for deep frying
1/2 pound firm tofu -- ct into tiny cubes
1/4 cup peanut oil
1/2 tablespoon garlic -- minced
1/2 cup very thinly sliced chicken breast meat
1/4 pound shrimp -- peeled and cut in
half the long way
2 eggs -- beaten
1 tablespoon dried shrimp powder
1/4 teaspoon freshly ground black pepper
3 tablespoons dry-roasted salted peanuts -- chopped fine
2 tablespoons fresh lime juice
1 tablespoon sugar
6 tablespoons Thai sish sauce*
1/4 cup tamarind sauce (recipe follows)
2 teaspoons red chili paste with garlic*
2 cups bean sprouts
GARNISH
2 limes -- quartered
1/3 cup fresh cilantro leaves
3 scallions -- chopped
4 tablespoons dry-roasted salted peanuts -- chopped fine

* available at some Asian markets

Start this dish by preparing the Tamarind sauce (recipe follows). Set it aside
to
cool.

Soak the noodles in ample warm water until supple, about 15 minutes, drain and
set aside. Place the noodles in boiling water and cook just until the water
returns to the boil. Drain again. Heat the oil for deep-frying to 375 degrees F
and deep-fry the tofu. Be sure to pat the tofu dry on a paper towel first so
that
it will not spatter fat on you. Drain the tofu and set aside.

Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for a
few
minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fried
tofu. Toss well and stir-fry for 3 to 4 minutes over medium-high heat. Add the
remaining ingredients, except the garnishes, and stir-fry for a few more
minutes
until the noodles are hot and tender.

Place on a serving platter with the garnishes, which are an integral part of
the
dish. Serves 4-6.

NOTES: To make your own shrimp powder, grind dried shrimp in a food processor
or
blender. Peanut oil can be reduced by half.


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Per serving: 429 Calories; 20g Fat (41% calories from fat); 23g Protein; 42g
Carbohydrate; 100mg Cholesterol; 158mg Sodium


Nutr. Assoc. : 1262 0 0 0 0 26034 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0