Matt’s Pai Tai
sauce:
fish sauce (tbsp)
sugar (1 tbsp)
tamarind paste (2 tbsp)
rice vinegar (3/4 cup)
salt and pepper to taste
optional: sweet soy sauce, hoisin sauce
*whisk together the ingredients, adjust to taste
noodles:
1 pkg rice noodles (ban pho)
1 pkg (1 lb) extra firm tofu, diced
meat: 1lb diced chicken / ground pork / shrimp / combination
2 cloves garlic, finely chopped
2 eggs
1/2 cup cooking oil
cayenne pepper to taste
1/2 cup crushed, toasted peanuts
1 bunch green onions, finely diced
1 can bean sprouts, rinsed
juice of 1 lime
1/4 bunch cilantro, finely chopped
Directions:
- soak the rice noodles for at least an hour in warm water prior to cooking
- heat 1/2 oil in wok
- cook the garlic, meat, and tofu, season with s + p, cayenne pepper until golden, remove from wok and set aside
- heat remaining oil
- scramble and cook eggs
- add sauce and stir
- add noodles
- add reserved cooked meat, tofu, and garlic mixture
- add peanuts
- when noodles are soft, add onions and sprouts, more sauce if necessary
- after 30 seconds, or when serving, add lime juice and cilantro
should serve 4-6!
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