Recipe by hungryhungry
"This recipe, though it contains a number of ingredients, is really easy to make. It is a hit at parties and can be modified to be a vegetarian dish as well."
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dried thin rice noodles
very hot water
firm tofu, cubed
fresh basil leaves
chicken, cut into cubes
small black tiger shrimp, peeled and deveined
1 1/2 teaspoons
hot chili sauce (such as Sriracha®)
lemon grass stalks, minced
water, if needed
chopped roasted peanuts
lime, cut in wedges
green onions, thinly sliced
Way too much fish sauce and no thickener, minimal veggies. Actually removing it from my recipe box.
It was good. I had everything on hand (including tamarind paste!) so the numerous ingredients didn't throw me off. However, there are a couple things that were different than other pad Thai recipes, and I would change them. For one, putting the peanuts on top of the servings (with dried red pepper, and green onion if desired) adds color.
It's easy to get the noodles too soft, between the soaking and the time in the sauce. Ten minutes is probably too long.
But the truth is, we ate it all, and enjoyed it.
* Percent Daily Values are based on a 2,000 calorie diet.
Ultimate Pad Thai
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 263
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