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Pad Thai (Sauteed Rice Noodles)
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
16 x ca. 30 gRice noodles
1/2 Tassevegetable oil
Garlic cloves (or more) finely chopped
1 x ca. 450 gMedium shrimp shelled and deveined
Firm-style bean curd squares cut into 1/2 inch cubes
1/4 TassePickled turnips (coarsely chopped)
1/2 Tassewhite vinegar
3/16 Tassefish sauce
1 Esslöffelpaprika
1/4 Tassesugar
eggs beaten
1/4 x ca. 450 gMung bean sprouts
Scallions cut into 1/2 inch pieces
1/2 TasseGround unsalted peanuts
Fresh red chili pepper seeded & coarsely chopped
Lemon; cut into wedges
 Coriander leaves for garnish
1/4 TasseCrushed red pepper (opt.)
die Zubereitung:

In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours. Drain and cover with a damp towel to retain moisture.

In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown. Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the noodles. When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle. Add the beaten eggs. As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly. Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper. Toss several times to mix well.

Serve on a large platter with lemon wedges. Top with the remaining bean sprouts and garnish with coriander leaves. Serve the crushed red pepper on the side, for those who like it extra-spicy.

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