Pad Thai Formula 1

By: pikshadow
Pad Thai formula 11/2 pound dried rice noodles 1/8 inch wideWarm Water1/2 pound shrimp, chicken, pork or combination1/4 cup fish sauce1/4 cup + 2 tablespoons granulated sugar1/4 cup + 2 tablespoons white vinegar1 teaspoon paprika4 green onions1/2 cup vegetable oil (more if needed for step six)1 teaspoon chopped garlic2 eggs3/4 pound bean sproutsground roasted chiles (see note at bottom)ground unsalted roasted peanutsLime wedges
1. Soak noodles for 20-25 minutes in enough warm water to cover them.They should be flexible and soft, but not so soft that they can be mashedeasily with the fingers. Later cooking in liquid will soften them more.Drain them throughly in a colander while preparing the other ingredients.Traditionally they are left in full-length strands, but you may cut theminto 8 inch lengths if you find it easier to stir-fry then that way.
2. Peel and devein the shrimp leaving the tails intact(or remove if preferred)Slice chicken, pork into 1/8 inch strips 1-2 inches long.
3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir untilthe sugar dissolves. Set aside. Slice green onions both the green and whiteparts, diagonally into 1-1/2 inch long pieces. Set aside.
4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stirfry until light golden. Add the meat and stir-fry until shrimp is pink. Ifusing chicken or pork stir-fry until pink disappears. Add the noodles andtoss lightly to coat with oil and the distribute meat and garlic( I oftendo this in a larger pot since things tend to come out of the wok).
5. Add the liquid from step 3 and bring it to a boil rapidly, gentlyfolding the noodles without breaking them. Reduce heat to medium andboil the mixture, folding frequently until the noodles have absorbed theliquid (I find a pasta server works great for this step).
6. Lift the noodles gently from one side of the wok. Pour a little oilalong the side of the wok, then break the egg ad slip it into the oil.Break the yolk and cover the egg with the noodles immediately. Repeatthis on the opposite side with the other egg. Allow eggs to cookundisturbed, over moderate heat until they are set and almost dry.Additional oil may by added if the eggs or the noodles begin to stick to thewok.
7. When the eggs are set and almost dry, fold them gently but rapidly intothe noodles. Try not to break the noodles, which will be soft and fragileat this point. An effective way is to insert the scoop under the eggs, liftit through, and fold the mixtureover. Continue the lifting and foldingmotion until the eggs are broken up and well distributed.
8. Add the green onions (and bean sprouts if you prefer them mixed in)and toss the entire mixture quickly and gently, stll avoiding breakingthe noodles. Cook for about 2 minutes or until onions are tender.
9. Take a large platter spread with bean sprouts(if you left them outabove). Spread Pud Thai from wok over top. Sprinkle ground chilies(seenote) and ground peanuts over the top and squeeze lime over the top.Or serve toppings seperatly for each diner to add according to taste.
Note the peppers: Buy whole dried chiles and the ground floor often because –not the “trick” of the whole. May Thai peppers used (_VERY_ hot);Fresh chiles or American can be used. The Thai authorities Chili Peppers are known under the namePrig the opknoping. You may also be found in the Mexican kitchen items, as part of theName “Arbol Chile. Use budget, if you are not accustomed to use itare very powerful.Names “Arbol Chiles. Verwenden Haushalt Sie, wenn Sie nicht gewohnt, sie zu benutzen, siesind sehr leistungsfähig.
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