Behind the Recipes
Pad Thai by Chef Harold Dieterle
Makes 4 servings
INGREDIENTS:
1 package Rice Noodle
1 Tablespoon Brown Sugar
2 teaspoon Fish Sauce
1 teaspoon Oil
1/2 cup Tofu-diced
1 cup Bean Sprouts
1 Red Chili-minced
2 Limes
1/4 cup Peanuts-roasted/salted -chopped
1 pound Calamari Tubes-cut into rings
2 cloves Garlic-minced
1 Tablespoon Ginger-minced
1 bunch Scallion whites-minced
1 bunch Scallion greens- coarsely chopped
2 whole Eggs-beaten
PREPARATION:
1. In a Bowl soak rice noodle in warm water for 3 minutes.
2. In a large Wok or Sautè pan on super high heat, add the oil. Once the oil begins to smoke, add the ginger, garlic and scallion whites. Sautè for 30 seconds, add the eggs and scramble in the pan quickly.
3. Add the calamari, brown sugar, red chili, fish sauce and cook for 1 minute.
4. Add the noodles, bean sprouts and scallion greens and toss together.
5. Squeeze with Lime juice, and plate in 4 bowls. Top with chopped peanuts.
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