My Pad Thai
3 1/2 tb Distilled white vinegar 2 tb Water 2 1/2 tb Fish sauce 3 tb Tomato paste 2 1/2 tb Sugar 1/2 tb Dried shrimp -- pounded to a powder 9 oz Flat rice sticks, 1/8" wide Vegetab...
Ingredients
- 31/2 tb distilled white vinegar
- 2tb water
- 21/2 tb fish sauce
- 3tb tomato paste
- 21/2 tb sugar
- 1/2tb dried shrimp
- 11/2 lg boned chicken breast halves
- 2eggs; lightly beaten
Directions
- 1
3 1/2 tb Distilled white vinegar 2 tb Water 2 1/2 tb Fish sauce 3 tb Tomato paste 2 1/2 tb Sugar 1/2 tb Dried shrimp -- pounded to a powder
- 2
minced 1 1/2 lg Boned chicken breast halves - cut crosswise into - 3/8 inch thick strips -OR- 1 lb -Lean pork, cut into thin -slices 3/8 inc
- 3
lightly beaten 2 c Fresh bean sprouts - beans removed 1/4 c Roasted, unsalted peanuts - coarsely ground Cherry tomatoes
- 4
halved Lime wedges Mint sprigs -OR- sliced green onions Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a s
- 5
mix until well blended and reserve
- 6
In a large pot, soak the noodles in enough water to cover
- 7
In a small skillet or pot, heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice noodle puffs instantly when dropped i
- 8
Deep-fry the basil leaves a few at a time, turning them once or twice until they are crisp, or 40 seconds to a minute