Pad Thai
Description: "Kung Sod"(Fried Noodles
with Shrimps) - Stir-fried noodles with shrimp, egg, and chili flakes garnished
with ground peanuts, bean sprouts, Chinese chives and banana blossoms.
Ingredients:
| 31/2 |
oz. |
thin dried rice noodles |
| 6 |
ea. |
shrimps |
| 2 |
|
eggs |
| 2 |
cups |
bean sprouts |
| 1/4 |
cup |
Chinese chives, cut lengthwise |
| 1 |
tbsp |
chopped garlic |
| 1 |
tbsp |
sliced shallot |
| 2 |
tsp |
chili flakes |
| 2 |
tbsp |
ground roasted peanuts |
| 2 |
tbsp |
palm sugar |
| 2 |
tbsp |
tamarind juice |
| 2 |
tbsp |
fish sauce |
| 4 |
tbsp |
vegetable oil |
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Fresh vegetables: banana blossom, bean sprouts, Chinese chives, and lime wedge
Directions:
- Soak rice noodles in warm water for 2-3 minutes, or until soft.
- Clean the shrimp
- Fry shallots and garlic in 2 tbsp of oil over medium heat until fragrant.
Add palm sugar, tamarind juice and fish sauce; stir together. Remove and set
aside.
- Heat 2 tbsp of oil in a pan, add beaten eggs and stir until the eggs are
almost set, add shimps and saute until done. Add rice noodles, stir for 2-3
minutes and pour the sauce over and stir again. Follow with bean sprouts and
Chinese chives and continue stirring for 2 more minutes.
- Spoon onto a serving dish, sprinkle with roasted peanuts and chili flakes.
Serve with banana blossom, fresh bean sprouts, Chinese chives and lime wedge.
