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Thailand- Pad Thai


8 ounces                 Chantaboon (Bahn Pho) rice noodles

1T                           Peanut oil
5-6 cloves               Garlic, finely chopped.
2 T                          Shallots, finely chopped
1/4 cup                    Dried shrimp or 1/2 fresh cooked shrimp
1/4 cup                    Fish sauce or to taste
1/4 cup                    Palm sugar, crushed

½ t                           Chili paste
2 T                            Tamarind juice

1ea                            Egg, beaten
1/4 cup                     Chives, Asian (reserve some for garnish)
1/2 cup                     Roasted peanuts, coarsely broken up. (some for garnish)
1 cup                                    Bean sprouts (some for garnish)
1 cup                                    Tofu that has been diced (1/2″ cubes)

3T                             Dark sweet soy

½ cup                                    Banana flower, chopped (optional)

2t                              Preserved turnip or salted radish (optional)



1. Soak rice noodles for 30 minutes to an hour in warm water until soft, but firm

2. Toast peanuts and reserve

3. Shallow fry tofu and reserve

4. Heat wok with peanut oil

5. Add garlic and shallots and stir fry until fragrant

6. Add noodles and cook until coated with oil (add a little water if the mixture becomes too


7. Pull the noodles to one side of the pan and add the egg to the wok, scrambling as you add

8. Add sugar, tamarind, peanuts, chives, chili paste, fish sauce and dried shrimp mixing well

as you add

9. Add bean sprouts and tofu

10. Adjust fish sauce, chili paste and sourness with tamarind or lime

11. Garnish with reserved sprouts, peanuts and chives



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