See Also: Pad Thai (Thai Fried Noodles)(recipes)
Green Thai kebabs and pad Thai noodles(recipes)
Thai Noodles(recipes)
Thai Beef Noodles(recipes)
Thai Meatballs and Noodles(recipes)
Thai Turkey & Noodles(recipes)
Thai Fried Rice(recipes)
Thai fishcakes served with Thai cucumber salad(recipes)
Stir-fried Prawns and Squid with Mushrooms and Thai Holy Basil(recipes)
Deep fried snapper with steamed bok choi and a Thai coconut curry sauce(recipes)

Pad Thai (Thai Fried Noodles) (recipes)


Pad Thai (Thai Fried Noodles)

Yield: Makes 4 servings



Ingredients:



7-1/4cups water, divided

12ounces dried thin rice stick noodles

4tablespoons vegetable oil, divided

3tablespoons light brown sugar

3tablespoons soy sauce

2tablespoons lime juice

1tablespoon anchovy paste

2eggs, lightly beaten

12ounces medium shrimp, peeled and deveined

2cloves garlic, minced

1tablespoon paprika

1/4to 1/2 teaspoon ground red pepper

8ounces fresh bean sprouts, divided

1/2cup coarsely chopped unsalted dry-roasted peanuts

4green onions with tops, cut into 1-inch lengths

1/2lime, cut lengthwise into 4 wedges, for garnish









Preparation:





1.Place 6 cups water in wok; bring to a boil over high heat. Add noodles; cook 2 minutes or until tender but still firm, stirring frequently. Drain and rinse under cold running water to stop cooking. Drain again and place noodles in large bowl. Add 1 tablespoon oil; toss lightly to coat. Set aside.2.Combine remaining 1-1/4 cups water, brown sugar, soy sauce, lime juice and anchovy paste in small bowl; set aside.3.Heat wok over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon oil into wok and heat 15 seconds. Add eggs and cook 1 minute or just until set on bottom. Turn eggs over and stir to scramble until cooked but not dry. Transfer to medium bowl; set aside.4.Heat wok over high heat until hot. Drizzle 1 tablespoon oil into wok and heat 15 seconds. Add shrimp and garlic; stir-fry 2 minutes or until shrimp begin to turn pink and opaque. Add shrimp to eggs.5.Heat wok over medium heat until hot. Drizzle remaining 1 tablespoon oil into wok and heat 15 seconds. Stir in paprika and red pepper. Add cooked noodles and anchovy mixture; cook and stir about 5 minutes or until noodles are softened. Stir in 3/4 of bean sprouts. Add peanuts and green onions; toss and cook about 1 minute or until onions begin to wilt.6.Add eggs and shrimp; stir-fry until heated through. Transfer to serving plate and garnish with remaining bean sprouts and lime wedges.