JANET'S PAD THAI
Provided by Janet Johnston
Categories main-dish
Time 1h5m
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Put the sliced strip steak and red Thai curry powder in a resealable container and shake until the meat is thoroughly coated. Refrigerate for 30 minutes, to marinate.
- Meanwhile soak all the noodles in cold water for 30 minutes. Bring a large pot of water to a boil over medium heat. When the water comes to a boil add the noodles and cook for 3 minutes.
- While the noodles are cooking, heat the vegetable oil in a wok, over medium-high heat. Using a pair of tongs, remove the noodles from the boiling water and allow them to drain of any water over the top of the pot, and then carefully put them into wok and stir. Crack 2 unbeaten eggs directly into the wok along with the garlic, and stir until the egg is incorporated. Push the noodles to the rear portion of the wok and add the seasoned strip steak. Sear the meat for 1 minute, then turn and sear the other side for 1 minute. Mix the noodles back into the center of the wok along with the meat, and then add the sweet chili sauce, oyster sauce, tamarind, sugar, and a generous pinch of salt. Cook for 2 minutes, stirring. Stir in the basil and chives and remove from heat. Divide the noodles into 2 to 3 portions on serving plates. Garnish each serving with carrots, cabbage, sprouts, chopped peanuts, wedges of lime and spicy chili sauce, if desired.
JASMINE KELLY'S PAD THAI
I threw this together with what I had on hand, wanting something "Asian". I couldn't think of a name for it, so when a student tasted it, I decided to name it for her.
Provided by mightyro_cooking4u
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak rice sticks in hot water for 10minutes. Drain and set aside.
- Cut pork chops into matchsticks, coat with flour. Saute in oil until browned, set aside. Shred cabbage, chop pepper and slice leeks. Add vegetables to pan and saute until crisp tender. Add pork, sesame oil, soy sauce, srirachi. Coat all in pan, add rice sticks and toss to coat well. Serve immediately.
Nutrition Facts : Calories 374.6, Fat 18.9, SaturatedFat 4, Cholesterol 37.5, Sodium 577.1, Carbohydrate 35.8, Fiber 3.3, Sugar 4.6, Protein 15.7
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