Pad thai (Jerry)

Recipe name		state	serve	Pad Thai
11.10.12		Thai	1
Picture					Ingredients		QTY		Unit
 					Rice noodle	1	ea	Chinse chives	40	g
					Bean sprouts	50	g	Tofu	20	g
					Peanuts	20	g	Shrimp	15	g
					Chicken	150	g	Chili powder	5	g
					Dried shrimp	20	g	Lime wedge	1	ea
					Egg nest	4	ea
					*Pad Thai S/C Palm sugar, white sugar, Tamarind water, Fish S/C, ketchup, Chicken powder, Thai chili S/C, Soy S/C, Garlic, Shallots
I n t r o d u c e	Pad Thai or Phat Thai (Thai: ผัดไทย [pʰàt tʰāj], "fried Thai style") is a dish of stir-fried rice noodles with eggs, fish sauce (Thai: น้ำปลา), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments. It is usually served with spring onions and pieces of raw banana flower. It is listed at number 5 on World's 50 most delicious foods readers' poll complied by CNN Go in 2011. Nowadays Pad Thai has become a widespread staple food and is one of Thailand's national dishes
My opinion					Tip
-I love thai. This dish is very delicious.					-Pad thai cooking skill method tip is high heat and fast.

How to make
1.Soak the rice noodles in warm water for 30 minutes and drain well. 2.Marinade sliced pork tenderloin or chicken with fish sauce, sugar, chopped garlic and salt. 3.Chop garlic and shallots. 4.Peel and clean shirmp. 5.Whisk together Pad thai s/c ingredients the chili paste, fish sauce, tamarind water, soy sauce, ketchup, chicken powder, and sugar. 6.Heat the oil in a pan over medium-high heat. Add the shallot, garlic. Stir-fry until the The garlic should begin to turn golden, but not brown. Add pork tenderloin sliced, and shrimp. continue cooking. and drop a little lime juice. 5.Add the noodles and coat with the oil. Stir-fry for 30 seconds. 6.Stir in the fish sauce mixture. stir-fry until the noodles are soft, adding water as necessary to facilitate the rehydration of the noodles. 7.Remove the heat, add bean sprouts and tofu. and transfer pad thai from the pan to the serving plates and cover with egg nest. 8.Garnish with lime wedges and peanuts and serve immediately.
Pictures