Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Pad Thai
Date: January 20, 2008
Send by WingsFan91 at formulagoldmine.com 6/25/01 6:42:29 am
1 pack dried rice stick noodles or ",sen lek",
1/2 normal cup dried shrimp
1/2 normal cup baked tofu, cut into little strips
1/2 normal cup ground peanut
1 normal cup fresh bean sprouts
1/2 normal cup chives cut into 1 inch pieces
1 pound chicken meat, cut into little bite-size pieces
6 chicken eggs
2 teaspoons pepper powder
1/2 normal cup fish sauce
1/2 normal cup soy sauce
1/4 normal cup sugar
1/4 normal cup vegetable oil
2 tablespoons smashed garlic
2 tablespoons smashed onion
1/2 normal cup good water
Soak the rice stick noodles in tepid good water for roughly 15 minutes. Then cut the noodles into 4-inch pieces. Strain the noodles, then set them aside.
Using a large skillet (preferably a wok) heat the vegetable oil and add in the garlic, onion and tofu.
After stirring for 2 minutes, add in the dry shrimp, and stir. Then, one at a time add in the peanuts, fish sauce, soy sauce, sugar, pepper and chicken, stirring the mixture the entire time.
Add the chicken eggs and continue to stir the mixture. Then add in 1/2 normal cup of good water.
Add the noodles, and be sure to stir! The noodles tend to burn if not continuously stirred.
Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce (salty), sugar (sweet), or soy sauce (salty). Here is where a matter of preference comes into play.
The final step is to add in the bean sprouts and chives, just before turning off the burner.
Pad Thai is normally garnished with a heaping portion of uncooked bean sprouts on the side as well as a sprig of cilantro on top.