home-style Pad Thai to take to a Super Bowl Party
This is a home-style version of the popular Thai restaurant classic, Pad Thai. We made it for a Super Bowl party yesterday, and it passed muster, so I thought I'd pass along the recipe.
It's not hard to make, but it does use a lot of ingredients. It took a total of about 35 minutes to make it, including soaking the noodles and getting everything washed, cut up, measured and staged for stir-frying.
(adapted from home-style by Ivy Vann)
Serves 8 -10
1 lb. thin rice sticks (rice noodles --look in the Thai section)
2/3 cup rice wine vinegar
1/2 cup fish sauce
2 T. brown sugar
3 T. toasted sesame oil
2 t. chili powder
1/2 to 1 t. crushed red peppers
2 T. vegetable oil
6 cloves garlic, minced
1 lb. fresh shrimp or defrosted frozen, deveined and shelled
(you can use extra firm tofu instead. Be sure to drain well, and cut into bite sizes)
1/2 lb. (8 ounces) mung bean sprouts
6 T. fresh cilantro, chopped
1.5 to 2 cups toasted peanuts
2 limes, sliced into wedges
Now it is time to cook. Be sure your pan is big enough from the get go.
Heat oil in heavy skillet.
The recipe can easily be cut in half for 4 to 6, or in thirds as a meal for two.
Hope you will try it!