Kway Teow Gai Food
KUAY TIAW PAD THAI
This popular dish takes time to prepare. However, you can make the sauce in advance and keep it in the freezer or refrigerator. For an authentic dish, don't take shortcuts and don't leave out any of the ingredients-particularly the Pad Thai sauce that gives the final dish its rich, amber color and succulent taste. Select the rice stick noodles marked "M" for medium; the thinner and the wider ones are used for other noodle dishes. Salted or preserved radish is sold in cellophane packets at Asian markets and, after opening, lasts almost indefinitely in the refrigerator. Be sure to have all the ingredients within reach because you have to work fast and be at the stove throughout the cooking time. With one bite of this Pad Thai, you will discover noodle heaven.
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.
- Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai Sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.
- Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
- Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.
- Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.
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