PAD THAI STIR-FRIED RICE RIBBON NOODLES

Servings: 4
Ingredients:

Stephen Ceideburg
6 oz Dried flat rice noodles (see
-note)
4 tb Vegetable oil
1/4 lb Medium shrimp, shelled and
-deveined
1    Boneless chicken breast
-half, skinned, thinly
-sliced
3    Garlic cloves, minced
3 tb Yellow bean sauce
3 tb Tomato paste
2 tb Fish sauce
1    To 2 tablespoons distilled
-vinegar
2 tb Sugar
3    Eggs
2 tb Chopped preserved radish,
-soaked in warm water for
10    Minutes, drained (optional)
1 tb Small dried shrimp
-(optional)
1    Inch cubes fried tofu, cut
-into 1/2-inch slices
-(optional)
Big pinch chile flakes
2    Handfuls bean sprouts,
-tailed
2    To 4 tablespoons chicken
-broth or water, as needed
4    Green onions, trimmed, cut
-into 2-inch lengths
GARNISHES:
2 tb Coarsely chopped roasted
-peanuts
Chile flakes
2 tb Coarsely chopped fresh
-coriander leaves
2    Limes, cut into wedges

Place noodles in a bowl and cover with warm water; let soak about 15
minutes, or until soft and pliable. Drain; set aside.

Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil.
Add shrimp and chicken; stir-fry until shrimp turns bright orange and
chicken turns white, about 30 seconds. Set aside.

Reheat wok over medium heat. Add the remaining oil and the garlic; brown
gently (about 20 seconds). Increase heat to medium- high. Add the bean
sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar
dissolves.

Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
times. Let cook until egg is slightly set but still moist, about 20
seconds. Repeat with second and third egg. There should be tiny flecks of
egg peeking through.

Add the optional radish, dried shrimp and tofu, the chile flakes, softened
noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles
until tender and no longer stiff, about 3 or 4 minutes.

Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
green onions and the reserved shrimp/chicken mixture; toss for 30 seconds
to reheat. The sauce is not a wet sauce; it should ‘dry-coat’ the noodles.

Transfer to a platter and serve with a sprinkling of chopped peanuts, chile
flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts
and lime wedges around noodles. (Squeeze lime over noodles before eating.)
Serve warm or at room temperature.

Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like
rice-flour noodles, labeled ‘Chantaboon rice sticks.’

PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g
saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.

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