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1
To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil.
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2
Reduce slightly and set aside to cool.
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3
Reserve.
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4
3 tablespoons fish sauce
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5
1 tablespoon rice vinegar
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6
1 tablespoon water
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7
1 tablespoon sugar
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8
2 teaspoons minced garlic
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9
2 teaspoons minced Thai green chiles
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10
1 tablespoon minced cilantro leaves
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11
To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended.
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12
Reserve.
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13
4 ounces rice noodles, linguini size
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14
1 quart cold water
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15
Oil, for deep-frying
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16
2 ounces firm tofu, cut into 1/2-inch dice
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17
2 tablespoons chopped roasted peanuts
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18
1 tablespoon butter
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19
1 egg, beaten with 1 teaspoon milk plus salt, to taste
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20
1 ounce peanut oil
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21
1/2 teaspoon minced lemongrass
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22
1 teaspoon minced green chiles
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23
1 teaspoon chopped shallots
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24
1 teaspoon minced ginger
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25
1 kaffir lime leaf
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26
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
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27
5 large shrimp, peeled, deveined
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28
1/2 cup bean sprouts
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29
Julienne green onions
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30
1 wedge lime
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31
Soak the rice noodles in cold water until softened.
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32
(This can be done several hours ahead of time.)
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33
Strain and reserve until needed.
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34
Heat oil in a medium sauepan.
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35
Deep-fry the diced tofu until crisp and golden.
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36
Drain in a paper towel and set aside to cool.
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37
Reserve.
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38
Add the peanuts and fry for 30 seconds.
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39
Remove and set aside with the tofu.
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40
In a small skillet, heat 1 tablespoon butter.
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41
Cook the scrambled egg and milk mixture to a medium consistency.
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42
Season with salt.
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43
Place in a plate and allow to cool.
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44
Chop coarsely and set aside until needed.
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45
In a wok, over high heat, add the peanut oil.
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46
When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color.
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47
Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2.
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48
Continue to stir-fry until noodles have flattened and blended with the sauce.
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49
Transfer Pad Thai to serving plate.
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50
Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts.
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51
Serve a wedge of lime on the side.
