To cook this popular fried rice noodle dish, shrimp and pork will take longer. However you You can prepare the sauce in advance and store it in the freezer or the fridge. But from the first piece you will be amazed by the new tastes.
For this national dish do not replace or exclude some ingredients, especially fish sauce, which gives the finished dish has a rich amber color and a juicy taste. Choose rice noodles labeled “M”, which means “medium”, thinner and wide is suitable for other dishes. Salted or Pickled radish is sold in plastic bags in Asian markets and after opening, it is well stored in the refrigerator. Make sure everyone ingredients in stock, because it will need to work quickly, cook using the steer-fry method and do not leave the stove in
Time for preparing
. 
Time: 45 min Difficulty: Easy Portions: 2 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l dried shrimp (optional)
- 1/2 tbsp. sliced pork
- 1/2 tbsp. whole and peeled shrimps
- 1 tbsp. l coarsely grated pickled radish
- 110 gr. medium dry rice noodles (soak in 60 мин. in cold water and strain)
- 4 tbsp. l vegetable oil plus a little more when the need
- 1 tsp chopped garlic
- Water
- 5 tbsp. l Pad Thai sauce (see recipe below)
- 2 eggs of category CO
- 1/2 tsp ground hot chili pepper or to taste
- 2 tbsp. l ground roasted peanuts
- 1/2 tbsp. chopped scented onions or green onions
- 2 tbsp. bean seedlings (rinse) plus a little more for decoration
- 1 lime wedge
Pat Thai sauce:
- 1 tbsp. tamarind juice
- 1 tbsp. palm sugar plus 3 tbsp. l
- 1 tbsp. water
- 1/2 tbsp. fish sauce
- 2 tsp salt
Recipes with similar ingredients: rice noodles, shrimp, pork, radish, eggs, lime juice, fish sauce, red pepper flakes, onions green, garlic, peanuts
Recipe preparation:
- Heat the oil in a wok. Put the garlic and fry quickly until golden brown. Add meat and shrimp and continue. cook by stirring until the shrimp changes color. Shift shrimp so they do not boil. Add noodles. She can stick together, so fry quickly and try to separate it. Add a little water, stirring several times. Then add Pad Thai sauce and cook, stirring, until the ingredients are well mixed up. The noodles should be soft and juicy. Put it down again ready-made shrimp in wok.
- Slide the contents of the wok to the edges and make room for fry the eggs. If the pan is very dry, add another dining room. a spoonful of oil. Add the eggs and lay the pasta on top of them. When the eggs are ready, mix the noodles, mix to good mixed up. As a result, the eggs should be fried, and in the noodles will be pieces of protein and yolks.
- Add chili pepper, peanuts, allspice and bean seedlings. Mix well. Put on a plate. Serve with raw sprouts and a few drops of lime juice. Sauce Pat Thai: B mix all the ingredients and cook for about 60 minutes, until they do not mix well and do not turn into syrup. Periodically mix so that the mixture does not burn. Culinary advice: If you want a double serving, do not double the quantity ingredients since the resulting volume will be too large and with it it will not be possible to work, namely, in an appropriate manner fry. Better cook this dish twice. If you are planning cook it for a big company, boil the noodles in advance and add seedlings and allspice onions when you heat it. If this is an unofficial reception, it will be great to cook noodles. together with the guests. You can buy ready-made tamarind concentrate or make your own juice. Buy pressed packaging tamarind pulp in any Asian market, separate 3 tbsp. l paste and soak in 1.5 tbsp. warm water for 20 minutes. Squeeze the pulp and throw it away, the remaining liquid and there is tamarind juice. Keep the remains of juice or sauce in a container with a tightly fitting lid in fridge or freezer.
