Recipe#10680

Title: PAD THAI STIR-FRIED RICE RIBBON NOODLES

  From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.
Stephen Ceideburg

   6       oz           Dried flat rice noodles (see
                        -note)
   4       tb           Vegetable oil
     1/4   lb           Medium shrimp, shelled and
                        -deveined
   1                    Boneless chicken breast
                        -half, skinned, thinly
                        -sliced
   3                    Garlic cloves, minced
   3       tb           Yellow bean sauce
   3       tb           Tomato paste
   2       tb           Fish sauce
   1                    To 2 tablespoons distilled
                        -vinegar
   2       tb           Sugar
   3                    Eggs
   2       tb           Chopped preserved radish,
                        -soaked in warm water for
  10                    Minutes, drained (optional)
   1       tb           Small dried shrimp
                        -(optional)
   1                    Inch cubes fried tofu, cut
                        -into 1/2-inch slices
                        -(optional)
                        Big pinch chile flakes
   2                    Handfuls bean sprouts,
                        -tailed
   2                    To 4 tablespoons chicken
                        -broth or water, as needed
   4                    Green onions, trimmed, cut
                        -into 2-inch lengths
                        GARNISHES:
   2       tb           Coarsely chopped roasted
                        -peanuts
                        Chile flakes
   2       tb           Coarsely chopped fresh
                        -coriander leaves
   2                    Limes, cut into wedges
  Place noodles in a bowl and cover with warm water; let soak about 15
  minutes, or until soft and pliable. Drain; set aside.
  
  Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil.
  Add shrimp and chicken; stir-fry until shrimp turns bright orange and
  chicken turns white, about 30 seconds. Set aside.
  
  Reheat wok over medium heat. Add the remaining oil and the garlic; brown
  gently (about 20 seconds). Increase heat to medium- high. Add the bean
  sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar
  dissolves.
  
  Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
  times. Let cook until egg is slightly set but still moist, about 20
  seconds. Repeat with second and third egg. There should be tiny flecks of
  egg peeking through.
  
  Add the optional radish, dried shrimp and tofu, the chile flakes, softened
  noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles
  until tender and no longer stiff, about 3 or 4 minutes.
  
  Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
  green onions and the reserved shrimp/chicken mixture; toss for 30 seconds
  to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles.
  
  Transfer to a platter and serve with a sprinkling of chopped peanuts, chile
  flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts
  and lime wedges around noodles. (Squeeze lime over noodles before eating.)
  Serve warm or at room temperature.
  
  Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like
  rice-flour noodles, labeled "Chantaboon rice sticks."