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pad_thai.04
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1995-09-27
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Newsgroups: rec.food.recipes
From: Jane Sales <Jane.Sales@isltd.insignia.com>
Subject: Pad Thai
Message-ID: <8479.9401121106@fullyautomatix>
Organization: Taronga Park BBS
Date: Wed, 12 Jan 94 11:06:41 GMT
Pad Thai
Serves 4
12ox rice vermicelli
4 fl oz vegetable oil
2 cloves garlic, finely chopped
1 medium onion, finely chopped
8 oz shrimps or small prawns
2 tablespoons tomato puree
2 teaspoons sugar
1 tablespoon fish sauce (Nam Pla)
2 tablespoons lemon juice or tamarind water
2 eggs, beaten
4 oz beansprouts
2 tablspoons peanuts, coarsely ground
Garnish
2 tablespoons chopped coriander leaves
1 lemon, cut into wedges
1 red chilli, seeded and thinly chopped
Put rice vermicelli into a large bowl & cover with very hot water, then set
aside for 10 minutes. Drain, rinse with cold water.
Heat the oil in a large wok or saucepan, add the garlic and the onion. Stir
fry until the onion softens. Add the prawns and heat through. Stir in the
tomato puree, sugar, fish sauce and lemon juice. Pour in the beaten eggs,
give them 2 - 3 minutes, and then stir them into the mixture. Add the
noodles, half the bean sprouts and all the peanuts, mix well & toss & stir
until the noodles are heated through.
Turn onto a serving dish. Place remaining beansprouts on one side of the
noodles, then garnish with the coriander, lemon & chilli.