Wondering if anyone has a thai recipes?

the recipe i really want is called pad spicy noodle it has tomato bell pepper onion and basil and topped of with white pepper and the big rice noodles

please help me find it is wonderful.Wondering if anyone has a thai recipes?
Ingredients:

6 oz. flat rice noodles softened

1 cup firm tofu in 1/4"x1/2" Julliene

1 lb. med. shrimp - peeled and deveined

1/3 cup Thai fish sauce (nam Pla)

2 Tbls. Fresh lime juice

1/2 cup hot water

1 Tbls. Red chili paste w/garlic

2 cups fresh bean sprouts

1 cup scallions - chopped 1 inch

1-1/2 Tbls. sugar

1/3 cup ketchup

2 eggs lightly beaten

1/2 cup finely chopped peanuts

Lemon or lime slices for garnish







Directions:

Drain noodles that have been softened in hot water and set aside. In large mixing cup add fish sauce, lime juice, chili paste, sugar, ketchup, water and wisk well, set aside. In HOT wok with 1 Tbs. oil scramble eggs so the end product is in small "crumbles", remove set aside. With 2 Tbs oil stir fry julleined tofu about 1 min., remove set aside. Now stir fry shrimp in 2 Tbs oil till just pink. Add scallions to shrimp toss briefly, then add sauce then noodles and all other ingredients except bean sprouts and peanuts. Toss well.



To serve in the wok, cover with the bean sprouts, then sprinkle with peanuts and garnish with citrus slices.



If you like Cilantro you may garnish with roughly chopped leaves. The really authentic Pad Thai uses Tamarind paste for the tartness of the dish.Wondering if anyone has a thai recipes?
Stir fry vegetarian phad Thai



Ingredients

225g/8oz flat dried rice noodles

50g/2oz shallots

100g/4oz onions

4 spring onions

3 fresh red chillies (or green ones if you want a hotter dish)

2 tbsp groundnut (peanut) oil

3 tbsp coarsely chopped garlic

3 tbsp fish sauce or light soy sauce

1 tbsp Shaoxing rice wine or dry sherry

1 tbsp lime juice

1 tbsp light soy sauce

salt

freshly ground black pepper, to taste

1 tbsp sugar

2 tbsp vegetarian oyster sauce

225g/8oz fresh bean sprouts

handful fresh coriander sprigs

3 tbsp coarsely chopped roasted peanuts for garnish





Method

1. Soak the rice noodles in a bowl of hot water for 25 minutes.

2. While the noodles are soaking, prepare the vegetables. Peel and thinly slice the shallots and onion. Slice the spring onions at a slight angle into 2.5cm/1in lengths. Seed and finely chop the chillies.

3. When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water.

4. Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic, and stir-fry for one minute.

5. Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir-fry for two minutes, mixing well.

6. Add the bean sprouts and continue to stir-fry for four minutes.

7. Finally, add the coriander and stir-fry briskly for 30 seconds.

8. Turn onto a warm platter, sprinkle with the peanuts and serve at once.





Pad Thai Noodles



NGREDIENTS:

12 oz dried flat rice noodles (also called "Rice Stick")

8-12 tiger prawns, fresh or thawed if using frozen

3 shallots, sliced

2 fresh green chillies

2 eggs

1 cup snow peas, ends removed

1 cup bean sprouts

? cup ground or finely chopped peanuts (unsalted)

3 spring onions, finely sliced

1 cup fresh coriander, roughly chopped

3 Tbsp peanut, coconut, or other vegetable oil for frying

SAUCE:

1/2 tsp. shrimp paste

1 Tbsp fish sauce

2 Tbsp light soy sauce

2 Tbsp lime juice

2 Tbsp sugar

1/2 Tbsp. tamarind paste mixed with ? cup water

3 Tbsp tomato ketchup



PREPARATION:



1. Boil rice noodles until soft (5-6 minutes). Drain and toss with 1 Tbsp. oil to keep from sticking (or rinse with cold water).



2. Mix all sauce ingredients together in a cup. Set aside.



3. Place remaining oil in wok.



Over medium-high heat, stir-fry shallots and chillies until fragrant (about 1 minute).



4. Add prawns and fry until pink (1-2 minutes).



5. Add snow peas and stir-fry another minute until bright green.



6. Clear a space in the center of the wok. Crack eggs into it and stir-fry until cooked.



7. Add noodles and sauce, then stir-fry, lifting and turning the noodles to combine all ingredients (1-2 minutes).



8. Taste for saltiness. If not salty enough, add up to 2 Tbsp. fish or soy sauce.



9. Take off the heat and add bean sprouts, mixing well to combine (note that bean sprouts should retain some of their crunchiness).



10. To serve, place noodles on a platter. Sprinkle with spring onions, ground nuts, and coriander. Place wedges of fresh lime on the side. For those who like it hot, serve with a bottle of “sambal” (red chilli sauce).



Bon Appetit!!!!