Does anyone have an easy recipe for pu thai noodles?

Its a thai food. im not sure if the spelling is correct thoughDoes anyone have an easy recipe for pu thai noodles?
THAILAND

Pad Thai

Serves 4 as a noodle course or 2 as a main course





8 oz Thai rice noodles

1/4 cup tamarind paste

1/4 cup warm water

4 oz skinless, boneless chicken breast

4 oz fried tofu

6 tbsp roasted unsalted peanuts

3 tbsp fish sauce

2 tbsp sugar

2 tbsp lime juice

1/2 cup vegetable oil

1 tsp chopped garlic

8 large shrimps, shelled and deveined (50 oz)

2 eggs

1 cup bean sprouts

2 stems green onion, cut into 1-inch pieces

1/2 tsp roasted chilies



Strips of red pepper

Fresh coriander leaves

Wedges of lime





1. Soak noodles in plenty of cold water for at least 1 hour.

2. Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes.



3. Slice the chicken into 1/4-inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. Reserve.



4. Slice the fried tofu into 3/4-inch cubes. Reserve.



5. Blend or process peanuts into coarse meal. Reserve.



6. Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer.



7. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes.



8. While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.



9. Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and take off heat.



l0. Transfer noodles to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately.







their are other recipes with less ingredients but as most things the time you spend on it and love you place into it showsDoes anyone have an easy recipe for pu thai noodles?
Thank you. At last. a recipe that does not use pre-packaged sauces or ketchup

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Does anyone have an easy recipe for pu thai noodles?
Pad Thai



This recipe for Pad Thai, one of the most popular dishes in Thailand, is not spicy. Add your favorite fresh or dried chiles to taste. Soak the rice noodles in hot water to soften before cooking.



Makes 4 servings



Ingredients:



hot water

1 16-ounce package thin rice noodles

3 tablespoons vegetable oil

1/2 cup thinly sliced chicken, or substitute beef, pork or shrimp

2 medium eggs

1 recipe Pad Thai Sauce (recipe follows)

2 cups bean sprouts, washed

1/4 cup chopped green onion

1/4 cup crushed or finely chopped peanuts



Garnish:



bean sprouts

lemon or lime slices

fresh cilantro



Preparation:



Place the hot water in a large bowl. Add the rice noodles and soak about 20 minutes. Drain the noodles in a colander and allow to dry 30 minutes before cooking.



In a wok or large skillet, heat the oil over high heat. Add the chicken and cook until tender, about 5 minutes. Whisk the eggs into the chicken and cook until set. Add the noodles and Pad Thai Sauce; cook until the noodles absorb the sauce, about 5 to 8 minutes.



Add the bean sprouts and green onions, cook briefly until the bean sprouts are heated through. Pour onto a serving platter and sprinkle with the crushed peanuts.



Garnish with fresh bean sprouts or cilantro leaves and few sliced lemons or limes.



Pad Thai Sauce



Ingredients:



1/4 cup white vinegar

1/2 cup sugar

1/4 cup fish sauce

1 teaspoon salt



Preparation:



In a small mixing bowl, whisk the ingredients until well blended.