Ingredients
-
8
-
1/4
-
1/4
-
4
-
4
-
6
-
3
-
2
-
2
-
1/2
-
-
-
-
-
Directions
Golden Dragon Pad Thai, This is my Favorite Thai recipe. Simple to make yet elegant in presentation. Just be careful with the oil content. It may seem excessive, but too little oil, and the noodles will stick and you’ll have a mess in your wok. You can get away with 5 tbs. or so instead of the full 1/2 cup but you will have to work extremely fast to avoid the sticking. This will serve about 4 as a noodle side dish or 2 as a main course. , Yum. We used crushed red pepper in place of the chili peppers., Yum. We used crushed red pepper in place of the chili peppers.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Soak the Noodles in a Good Amount of Cold Water For an Hour or More. |
|
2
Done
|
Place 1/4 Cup Warm Water in a Small Bowl and Combine With the Tamarind Paste and Soak It For at Least 15 Minutes or More. |
|
3
Done
|
Slice Chicken Ino 1/4-Inch Long Strips. |
|
4
Done
|
If You Are Having a Hard Time Cutting Thinly Through Fresh Chicken Meat, Place It in the Freezer For About 15-20 Minutes or So to Harden a Little Bit; Then Slice It. It Should Now Slice Easilly. |
|
5
Done
|
Set the Sliced Chicken Aside. |
|
6
Done
|
Now Slice the Fried Tofu Into 3/4 Inch Size Cubes. |
|
7
Done
|
Set the Tofu Aside |
|
8
Done
|
Use a Blender or Food Processor to Grind Peanuts Into a Coarse Meal. |
|
9
Done
|
Set the Peanut Meal Aside. |
|
10
Done
|
Take the Reserved Tamarind Paste in Its Water. Mash the Tamarind in the Water and Transfer the Muddy Looking Mixture to a Strainer Set Into a Bowl. Continue Mashing in the Strainer With a Spoon, Forcing as Much Waterto Strain Into the Bowl as You Can, Scrapeing Off Any Juice That Clings Underneath the Strainer. |
