Recipe Easy? Pad Thai

[Masticator]

Easy Pad Thai

Ingredients (Serves 4)
227g pkg. {preferably wide} rice noodles (ie: half a 1 Lb. bag)
2 tsp vegetable oil
6 oz. lean ground pork (marinated with char sui sauce -optional)
1 chopped sweet red bell pepper
1-2 Tbs Thai red curry paste
3 cloves garlic, minced
6 oz raw shrimp, cleaned (pinch of powdered bonito stock to marinate -optional)
1/3 C chicken stock
3 Tbs Thai fish sauce
2 Tbs sugar
2 Tbs fresh lime juice
2 Tbs ketchup
1-2 eggs, beaten w/a bit of maggi, soy or salt, fried flat, cut into thin strips
1-2 C bean sprouts, rinsed & drained
2 green onions, chopped
¼ C coriander, chopped
2 Tbs peanuts, chopped
Optional: Lime quarters, sweet chilli sauce, nuoc mam, hoisin sauce

Method

1. Fry the egg, slice & set aside
2. Soak noodles in warm water {15 min. thin noodles, 30 min. wide}, drain & set aside.
3. In a large wok or skillet, heat oil, stir fry pork until browned & crumbly, then add pepper, garlic and curry paste & fry for 2 min.
4. Add shrimp & cook for 1 min.
5. Stir in stock, fish sauce, sugar, lime juice, ketchup & cook for 1 min.
6. Add noodles & toss until slightly al-dente, add bean sprouts & toss, add egg & toss.
7. Plate, then top with green onions, coriander & peanuts.
8. Garnish with lime & add sauces to personal taste if desired.
9. Cucumber salad is nice on the side

Cucumber chili salad
2 Tbs water
2 Tbs+ sugar
2 Tbs lime juice
2 Tbs Thai fish sauce
½ cup finely sliced English cucumber
2 Tbs finely chopped shallots
1 small red Thai hot chili, de-seeded, sliced very thinly

Mix the water, sugar, lime juice and fish sauce together until the sugar is dissolved.
Add remaining ingredients & chill.

Didn't bother plating..was too lazy..just added toppings in the wok

 

[GadgetGuy]

Looks DELISH!!!

 

[Morning Glory]

It looks lovely! I think eggs added into noodle dishes are a good thing. Here we have surf and turf - pork, shrimps.. Very nice. Why the question mark after 'Easy' in the title?

 

[The Late Night Gourmet]

This looks very nice, and it's actually almost exactly what I do when I make a Pad Thai. Here are some of the small differences:

• Instead of peanuts, I've found that an equal quantity of chunky peanut butter works (and blends well)
• You could take the shells from the shrimp and simmer them in the stock to extract the terrific flavor. Ideally, this would be for about half an hour, but you can still get something good with just a few minutes.
• I've started adding Tamarind Paste (about a tablespoon) to my Pad Thai dishes because I love the tangy apricot type of flavor (if you do this, you might want to reduce the amount of lime juice).

 

[ElizabethB]