Pad Thai Thai Fried Noodles Recipe
Make the best pad thi with this easy recipe and enjoy your holiday in christmas with your family.
Ingredients:
7-1/4 cups water, divided
12 ounces dried thin rice stick noodles
4 tablespoons vegetable oil, divided
3 tablespoons light brown sugar
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon anchovy paste
2 eggs, lightly beaten
12 ounces medium shrimp, peeled and deveined
2 cloves garlic, minced
1 tablespoon paprika
1/4 to 1/2 teaspoon ground red pepper
8 ounces fresh bean sprouts, divided
1/2 cup coarsely chopped unsalted dry-roasted peanuts
4 green onions with tops, cut into 1-inch lengths
1/2 lime, 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.
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.
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.
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.
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.
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.
Add eggs and shrimp; stir-fry until heated through. Transfer to serving plate and garnish with remaining bean sprouts and lime wedges.
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