Ingredients
- 4 tablespoons vegetable oil, plus extra when needed
- 1 teaspoon chopped garlic clove
- 1 tablespoon dried shrimp, optional
- 1/2 cup sliced pork
- 1/2 cup whole shrimp, shelled and deveined
- 1 tablespoon (shredded) preserved radish
- 1/4 pound medium-size dried grain noodles (drenched an hour in cold water and drained)
- Water
- 5 tablespoons Pad Thai sauce, recipe follows
- 2 large eggs
- 1/2 teaspoon ground hot chiles, or even more to taste
- two tablespoons ground roasted peanuts
- 1/2 cup sliced garlic clove chives or eco-friendly onion
- 2 cups bean sprouts, rinsed, plus much more for garnish
- 1 wedge lime
- Pad Thai Sauce:
- 1 cup tamarind juice
- 1 cup palm sugar plus 3 tablespoons
- 1 cup water
- 1/2 cup fish sauce
- 2 teaspoons salt
Directions
Heat the oil inside a wok. Add some garlic clove and stir-fry until golden brown. Add some meat and shrimp and stirring before the shrimp changes color. Take away the shrimp to avoid overcooking and hang aside.
Add some noodles. They'll stick together so stir fast and then try to separate them. Give a little water, stirring a couple of occasions. Adding the information Thai sauce, and stirring until things are completely mixed. The noodles should appear soft and moist. Return the cooked shrimp towards the wok.
Push the items in the wok up round the sides to create room to fry the eggs. When the pan is extremely dry, add another tablespoon of oil. Add some eggs and spread the noodles within the eggs to pay for. Once the eggs are cooked, stir the noodles until things are well mixed-this will lead to cooked items of eggs, both whites and yolk, through the noodle mixture.
Add chiles, peanuts, garlic clove chives and bean sprouts. Mix well. Remove to some platter. Serve with raw bean spouts along with a couple of drops of lime juice.
A viewer, who might not be an expert prepare, provided this recipe. The Meals Network Kitchens chefs haven't tested this recipe and for that reason, we can't make representation regarding the results.
Pat Thai Sauce:
Mix all ingredients inside a saucepan for around an hour until it's well mixed and syrupy. Stir from time to time to avoid burning.
Cook's Note: If you wish to double this recipe, Don't double the amount ingredi ents, for that bulk is going to be an excessive amount of to utilize. Rather, result in the dish two times. If you are planning to create this for company, prepare noodles in advance and add bean sprouts and garlic clove chives whenever you heat up. If it's a casual gathering, it's fun to allow your visitors prepare their very own noodles.
You can purchase premixed tamarind concentrate or help make your own tamarind juice. Purchase a package of compressed tamarind pulp at any Asian market, stop 3 tablespoons paste and absorb 1 1/2 glasses of tepid to warm water for 25 minutes. Squeeze the pulp and discard the rest of the liquid is tamarind juice. Store any leftover juice or noodle sauce inside a tightly sealed container within the refrigerator or freezer.
Recipe thanks to Nongkran Daks