*  Exported from  MasterCook Mac  *
 
             Stir Fried Rice Noodles with Tofu & Egg (Pad Thai)
 
 Recipe By     : Jeff Smith (The Frugal Gourmet On Our Immigrant Ancestors)
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Noodles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         Thai flat rice noodles (bahn pho)*
                         oil for deep frying
      1/2  pound         firm tofu -- ct into tiny cubes
      1/4  cup           peanut oil
      1/2  tablespoon    garlic -- minced
      1/2  cup           very thinly sliced chicken breast meat
      1/4  pound         shrimp -- peeled and cut in
                         half the long way
    2                    eggs -- beaten
    1      tablespoon    dried shrimp powder
      1/4  teaspoon      freshly ground black pepper
    3      tablespoons   dry-roasted salted peanuts -- chopped fine
    2      tablespoons   fresh lime juice
    1      tablespoon    sugar
    6      tablespoons   Thai sish sauce*
      1/4  cup           tamarind sauce (recipe follows)
    2      teaspoons     red chili paste with garlic*
    2      cups          bean sprouts
                         GARNISH
    2                    limes -- quartered
      1/3  cup           fresh cilantro leaves
    3                    scallions -- chopped
    4      tablespoons   dry-roasted salted peanuts -- chopped fine
 
 * available at some Asian markets
 
 Start this dish by preparing the Tamarind sauce (recipe follows). Set it aside to 
 cool.
 
 Soak the noodles in ample warm water until supple, about 15 minutes, drain and 
 set aside. Place the noodles in boiling water and cook just until the water 
 returns to the boil. Drain again. Heat the oil for deep-frying to 375 degrees F 
 and deep-fry the tofu. Be sure to pat the tofu dry on a paper towel first so that 
 it will not spatter fat on you. Drain the tofu and set aside.
 
 Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for a few 
 minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fried 
 tofu. Toss well and stir-fry for 3 to 4 minutes over medium-high heat. Add the 
 remaining ingredients, except the garnishes, and stir-fry for a few more minutes 
 until the noodles are hot and tender.
 
 Place on a serving platter with the garnishes, which are an integral part of the 
 dish. Serves 4-6.
 
 NOTES: To make your own shrimp powder, grind dried shrimp in a food processor or 
 blender. Peanut oil can be reduced by half.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 429 Calories; 20g Fat (41% calories from fat); 23g Protein; 42g 
 Carbohydrate; 100mg Cholesterol; 158mg Sodium
 
 
 Nutr. Assoc. : 1262 0 0 0 0 26034 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0