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Pad Thai (M, TNT)
Source: "I Love Thai Food," by Victor Sodsook
Serves: 2 to 4

1/2 pound thin Thai noodles (rice noodles)

Seasoning Mixture:
2 cloves of garlic
5 Serrano chilies, cut in half
1 bunch of cilantro stems, (reserve the leaves for garnish)

1 tbsp. cooking oil
4 ounces chicken or beef
1 cup tofu, cut into bite size pieces
2 eggs, lightly beaten
4 green onions, chopped, including the tops
1-1/2 tbsp. brown sugar
1 tbsp. white vinegar
1 tbsp. fish sauce (Nam Pla)
2 tbsp. peanuts, crushed
2 cups bean sprouts
4 slices of Thai garlic pickles

Make Seasoning Mixture:
In a food processor or blender add the garlic, peppers, and cilantro stems and grind very well.

Make Noodles:
Place noodles in a large bowl and fill with water; let the noodles soak for 20 minutes. Drain and set aside.

Make Filling and Assembly:
In large frying pan or wok add the oil and heat to 250 to 275°F. Add the beef or chicken and the seasoning mix and stir fry for 5 minutes. Next, add the tofu and the noodles and stir fry another 2 or 3 minutes. Stir in the eggs and the green onions.

Add the sugar, vinegar, fish sauce, 1 tablespoon of the peanuts, and 1 cup of the bean sprouts and stir fry for no more than 1 minute. Remove from the heat and arrange onto a serving dish. Top with the remaining peanuts, bean sprouts, the cilantro leaves and the Thai pickles.

Poster's Notes:
My favorite Thai restaurant offers a choice of the wider noodles or the thin ones. We prefer the wider ones. They also do not use the Thai pickles and are very sparing with the cilantro leaves, a touch I prefer, as I am not fond of cilantro.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A