Recipe - Stir Fried Rice Noodles With Tofu And Egg (Pad Thai)

One half pound Thai flat rice noodles
(bahn pho)*
Oil for deep frying
One half pound Firm tofu; ct into tiny cube
One fourth cup Peanut oil
One half tablespoon Garlic; minced
One half cup Very thinly cut or sliced up chicken
Breast meat
One fourth pound Shrimp; peeled and cut in
Half the long way
2 Eggs; beaten
1 tablespoon Dried shrimp powder
One fourth teaspoon Freshly ground black pepper
3 tablespoon Dryroasted salted
Peanuts; chopped fine
2 tablespoon Fresh lime juice
1 tablespoon Sugar
6 tablespoon Thai sish sauce*
One fourth cup Tamarind sauce (recipe
Follows)
2 teaspoon Red chili paste with garlic*
2 cup Bean sprouts
Garnish
2 Limes; quartered
1/3 cup Fresh cilantro leaves
3 Scallions; chopped
4 tablespoon Dryroasted salted peanuts
chopped fine

Recipe by: Jeff Smith (The Frugal Gourmet On Our Immigrant Ancestors) *
available at some Asian markets

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

Soak the noodles in ample warm water until supple, about 15 minutes, drain
set aside. Place the noodles in boiling water and cook just until the water
returns to the boil. Drain again. Heat the oil for deepfrying to 375 degre
and deepfry the tofu. Be sure to pat the tofu dry on a paper towel first s
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. Stirfry for
minutes and then add the shrimp, drained noodles, beaten eggs, and deepfri
tofu. Toss well and stirfry for 3 to 4 minutes over mediumhigh heat. Add
remaining ingredients, except the garnishes, and stirfry for a few more mi
until the noodles are hot and tender.

Place on a serving platter with the garnishes, which are an integral part o
dish. Serves 46.

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