*  Exported from  MasterCook  *
 
                      PAD THAI PSEUDO-VEGETARIAN STYLE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Thai fish sauce
      1/4   c            White vinegar -- plus:
    2       tb           White vinegar
    4       tb           Sugar (less if desired)
    1       t            Paprika
    8       oz           Thai rice noodles
                         -- (about 1/4 thick)
    8       oz           Tofu
    2       tb           Dried shrimp (optional)
    3       tb           Oil
    2                    Garlic cloves (or more)
    2                    Eggs
      3/4   lb           Bean sprouts
    3                    Green onions
                         - sliced on the diagonal,
                         - including white part
      3/4   c            Ground peanuts
    1       tb           Roasted red chili peppers *
 
   * [Take some dried red chili peppers and cook them in an ungreased wok over
   low stirring constantly until they start to brown. Grind in a coffee
   grinder or spice mill.]
   
   Instructions: ÿÿÿÿüombine first four ingredients and let sit
   until sugar dissolves.  Soak rice noodles/sticks in warm water until they
   are soft but don't disintegrate when pressed, about 40 minutes. Drain.
   Drain tofu by wrapping it in a clean towel and pressing with a large can of
   tomatoes, about 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in
   water and drain.
   
   Put oil in wok, heat to medium, put in crushed garlic.  Swirl around for
   about a minute.  Add noodles and mix around for a minute or two.
   
   Add the tofu and shrimp then immediately add the liquid.  Keep stirring
   until the liquid has all been absorbed into the noodles, about a couple of
   minutes.
   
   Lower heat to low or medium-low.  Push some of the stuff aside at one end
   of wok, and break an egg in.  Immediately cover with noodles.  Do the same
   at the other end of wok.  Let the eggs cook *undisturbed* until the yolks
   are practically cooked, about three minutes.  (*Carefully* peak if unsure.)
   Slip a slotted spoon under each egg in turn, and bring upward, through the
   noodles, shaking as you go.  The idea is to break up the cooked egg into
   the rest of the mixture into tiny bits.
   
   Mix in sprouts and green onions.  Let cook for another two minutes. Turn
   off heat.  Add crushed peanuts and enough roasted red chilies to your
   desired hotness.
   
   From: jkandell@ccit.arizona.edu (Jonathan Kandell)
  
 
 
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