"k0338"
(k0338-0) pad thai
boston globe april 2002

sauce:
1
1
3
2
2
 T
T
T
T
T
tomato paste
chili sauce
sugar
fish sauce
lime juice
 combine, reserve




1/4
-

 lb


 tofu
peanut oil, as req

 slice into 1/4 in strips, up heat
to high; fry 'til lightly
browned; reserve
1/3
 c
peanuts, unsalted
 chop, reserve
1/2
1
 lb
c
cooked shrimp
bean sprouts
 combine, reserve

12
-
 oz

1/4 in rice noodles
peanut oil, as req
 soak noodles in warm water
15 min; drain, reserve
1
1
2
-


 T
clv
med



 dried shrimp (opt'l)
garlic, pressed
shallots, minced
peanut oil, as req


 soak, drain, and chop shrimp,
and put in skillet with
garlic/shallots, saute med
high heat 'til garlic golden;
add all reserved ingredients
and heat through
1
1/2
1/2
1/2
 ea
c
c
c
 fried egg, cut in strips
scallions, chopped
chopped cilantro
chopped mint
 sprinkle over top






"k0338"
(k0338-1) pad thai
tj's noodle package

6


 oz


 rice noodles, 1/4 in


 boil 3-4 min; do not
overcook, drain, rinse,
reserve,
1/2
-
 c

 firm tofu, 1/2 in dice
soy sauce, as req
 soak tofu in soy, reserve

1/3
 c
peanuts, unsalted
 chop, reserve
3
1/2
2
 ea
lb
c
 stalks scallion, diced
cooked shrimp
bean sprouts
 combine reserve


1/4
2
2
 c
T
T
rice vinegar
chili sauce
sugar
 combine, reserve


2
-

 ea


 eggs, beaten
peanut oil, as req

 stir-fry until set, add
reserved ingredients
stir fry until hot
garnish:
1
 ea
 lime
 cut into wedges
  • serves 4 (?), garnish with lime wedges