What's the best Phad Thai recipe?

mmmmm.....What's the best Phad Thai recipe?
We lived in Bangkok for 4 years. There are as many Pad Thai recipies as there are cooks (everybody has their own special ingreadiants). The following recipe is how I like to make it. Modify it to suit your needs.



Combine all these ingredients in a sauce pan and bring to a boil. Reduce slightly and set aside to cool. Reserve.



3 tablespoons lime juice

3 tablespoons tamarind paste

1/2 teaspoon paprika

1/2 cup palm sugar

1 teaspoon salt







Combine all these ingredients and stir until well blended. Reserve.



3 tablespoons fish sauce

1 tablespoon rice vinegar

1 tablespoon water

1 tablespoon sugar

2 teaspoons minced garlic

2 teaspoons minced Thai green chiles

1 tablespoon minced cilantro leaves







4 ounces rice noodles, linguini size

1 quart cold water

Oil, for deep-frying

2 ounces firm tofu, cut into 1/2-inch dice

2 tablespoons chopped roasted peanuts

1 tablespoon butter

1 egg, beaten with 1 teaspoon milk plus salt, to taste

1 ounce peanut oil

1/2 teaspoon minced lemongrass

1 teaspoon minced green chiles

1 teaspoon chopped shallots

1 teaspoon minced ginger

1 kaffir lime leaf

1 tablespoon chopped cilantro leaves, plus sprigs for garnish

5 large shrimp, peeled, deveined

1/2 cup bean sprouts

Julienne green onions

1 wedge lime



Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.

Heat oil in a medium sauce pan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.



In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.



In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.



Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side. Enjoy!!!What's the best Phad Thai recipe?
PHAD THAI



1 pkg. med. rice noodles

Vegetable oil

3 eggs, beaten

2 c. fresh bean sprouts

1 bunch scallions, cut sm.

1 clove garlic, crushed or cut sm.

1/2 tsp. fish sauce (Squid Brand)

1/2-1 c. chopped dry roasted peanuts

Parsley or cilantro

Cooked shrimp (optional)



Bring water to a boil. Add noodles and turn off water. Let sit 3 minutes; drain and set aside.

Heat a little vegetable oil in a wok or frying pan. Pour in beaten eggs and cook until firm. Don't stir. Remove from pan and cut in thin strips. Set aside.



Saute garlic, scallions and bean sprouts in a little vegetable oil. Add fish and oyster sauces and mix well. Add drained noodles and mix again. Add strips of egg and mix.



Put on a serving plate and garnish with chopped peanuts, parsley or cilantro and, if desired, cooked shrimp.



Serves 5.



if you want more Phad Thai recipe check here: http://www.cooks.com/rec/doc/0,1926,1491鈥?/a>