PAD THAI easy to follow

PAD THAI

INGREDIENTS:

6 ounces flat rice noodles

1 Tbls vegetable oil

½ bunch purple basil leaves, whole, stems removed

1 Tbls vegetable oil

3 ounces firm diced tofu

1 boneless, skinless chicken breast cut into strips or 1 pound shrimp

1 ½ Tbls. paprika

3 eggs, beaten

1 Tbls vegetable oil

3 cloves pureed garlic cloves

¼ cup white vinegar

¼ cup fish sauce

2 Tbls brown sugar

1 tsp red chile paste or red pepper flakes

1 Tbls dried shrimp

2 Tblsd finely chopped peanuts

1 cup bean sprouts

½ cup mint leaves

2 scallions thinly sliced

DIRECTIONS

Soak in cold water for 15 minutes:

6 ounces flat rice noodles

In wok or large skillet fry for 1 minute :

1 Tbls vegetable oil

½ bunch purple basil leaves, whole, stems removed

drain on paper towels.

In wok or large skillet

1 Tbls vegetable oil

3 ounces firm diced tofu

1 boneless, skinless chicken breast cut into strips or 1 pound shrimp

salt

1 ½ Tbls. paprika

cook until brown/done about 3-5 minutes.

Stir in

3 eggs, beaten

while shredding with a spoon until egg is set. Transfer everything to a bowl

Reheat wok

1 Tbls vegetable oil

3 cloves pureed garlic cloves

stirfry about 10 seconds.

Add

¼ cup white vinegar

¼ cup fish sauce

2 Tbls brown sugar

.

Add drained noodles and let set until sauce is absorbed.

Add

1 tsp red chile paste or red pepper flakes

1 Tbls dried shrimp

2 Tbls finely chopped peanuts

1 cup bean sprouts

½ cup mint leaves

2 scallions thinly sliced

reserved tofu, chicken or shrimp, eggs and toss throroughly.

Garnish with basil, mint, and scallions.