This simple stew captures the best of the Southwest — the seductive flavors ofchiles, combined with luscious chunks of turkey in a tomato-based broth. Comforting cornmeal dumplings complete the theme. Serve it as a one-dish meal— there really isn’t anything
else you need, although you may want to add a tossed green salad.
Pad Thai
2015-10-28 12:35:52
Thailand’s most well-known noodle dish – with everything in it!
Print
Ingredients
- 8 oz. (250 g) wide rice stick noodles
- 1/2 cup chicken broth
- 1/4 cup sugar
- 1/4 cup fish sauce
- 3 Tbsp. lime juice
- 2 Tbsp. ketchup
- 1/4 tsp. hot pepper flakes
- 4 oz. (125 g) boneless pork or chicken breasts
- 6 oz. (170 g) firm tofu
- 1/4 cup vegetable oil
- 1 egg, beaten
- 3 garlic cloves, minced
- 8 oz. (250 g) large raw shrimp, peeled and deveined
- 1 red pepper, diced
- 2 cups bean sprouts
- 1/2 cup coarsely chopped cilantro
- 6 green onions, thinly sliced
- 1/4 cup peanuts, chopped
Instructions
- In a large bowl, soak noodles in warm water for 15 minutes, drain and set aside. In a small bowl, whisk chicken broth, sugar, fish sauce, lime juice, ketchup and hot pepper flakes; set aside. Cut pork or chicken across grain into 1/4″ strips. Cut tofu into 1/2″ cubes; set aside. In wok or large frying pan, heat 1 tsp. oil over medium heat. Cook egg, stirring occasionally until scrambled and set. Transfer to a large plate. Wipe wok, add 1 Tbsp. oil, increase heat to medium-high and stir-fry garlic, shrimp and pork or chicken until shrimp are bright pink. Add to egg. Heat rest of oil; stir in tofu and red pepper. Cook, stirring occasionally, until tofu begins to brown. Stir in noodles for 1 minute or until they start to soften. Pour in sauce; stir-fry until noodles are tender. Return egg mixture to pan; add bean sprouts, cilantro and half the green onions. Stir until heated through. Remove to warm serving platter. Garnish with peanuts and remaining green onions. Serves 4.
Instructions
- In a large bowl, soak noodles in warm water for 15 minutes, drain and set aside. In a small bowl, whisk chicken broth, sugar, fish sauce, lime juice, ketchup and hot pepper flakes; set aside. Cut pork or chicken across grain into 1/4″ strips. Cut tofu into 1/2″ cubes; set aside. In wok or large frying pan, heat 1 tsp. oil over medium heat. Cook egg, stirring occasionally until scrambled and set. Transfer to a large plate. Wipe wok, add 1 Tbsp. oil, increase heat to medium-high and stir-fry garlic, shrimp and pork or chicken until shrimp are bright pink. Add to egg. Heat rest of oil; stir in tofu and red pepper. Cook, stirring occasionally, until tofu begins to brown. Stir in noodles for 1 minute or until they start to soften. Pour in sauce; stir-fry until noodles are tender. Return egg mixture to pan; add bean sprouts, cilantro and half the green onions. Stir until heated through. Remove to warm serving platter. Garnish with peanuts and remaining green onions. Serves 4.
https://www.fotosuite.com/
