Pad Thai with Mushrooms
Here's a terrific recipe for Pad Thai, one of Thailand's most popular noodle dishes. Now you don't have to go out when you have the urge for this popular dish. Some of the more intriguing ingredients such as fish sauce, tamarind and wood ear mushrooms are available at most Asian groceries.
8 ounces medium width rice noodles
1/4 cup fish sauce
3 tablespoons granulated sugar
4 teaspoons tamarind juice
4 teaspoons paprika
2 teaspoons rice vinegar
2 tablespoons peanut oil
1/2 cup peeled and diced turnip
1 tablespoon minced peeled garlic
1 cup coarsely chopped fresh wood ear mushrooms
1 cup 1/2-inch diced firm tofu
1 dried red chile pepper, minced
1/2 cup water
1 1/2 cups mung bean sprouts
1 cup chopped garlic chives
1/4 cup chopped toasted peanuts
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lime, cut into 8 wedges
1/4 cup peanuts, toasted and halved
- In a medium bowl soak rice noodles in cold water for 20 minutes, or until slightly limp; drain.
- While noodles are soaking, combine fish sauce, sugar, tamarind, paprika and rice vinegar in a small bowl; set aside.
- Heat a large wok or skillet over medium-high heat. Add peanut oil and heat until hot but not smoking. Stir-fry turnip, garlic and chile pepper for 1 minute. Add mushrooms and tofu and stir-fry for 2 minutes.
- Add reserved fish sauce mixture, drained rice noodles and water to wok. Continue to stir-fry over medium-high heat and gently toss until most of water is absorbed. Stir in bean sprouts, garlic chives, 1/4 cup chopped peanuts, lime juice, salt and pepper. Toss gently until bean sprouts and chives are wilted and mixture is heated through, about 3 minutes.
- Serve immediately garnished with lime wedges and 1/4 cup peanut halves.
Makes 4 servings.