Pad Thai Noodles

We started fasting on the 5th of October this year. Other than being shivering cold in the office, it has been so far so good. We can start work early and go home early too. Precisely 330-400 or 430 depending on when you start. An opportunity which I execise whenever possible. Been going for lots of Thai food lately and decided to try few recipes at home. Three tried variations here.

Pad Thai 1
This recipe uses large prawns and serves four.

YOU NEED:
1 (8 ounce) package pad thai rice noodles or kway teow
1 1/2 teaspoons vegetable oil
1 onion, diced
1 teaspoon minced garlic
12 medium fresh prawn, peeled and deveined
1 tablespoon soy sauce OR tomato ketchup
1 tablespoon fish sauce
1 tablespoon white sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 eggs, lightly beaten
1/4 pound bean sprouts
1/2 cup unsalted dry-roasted peanuts, chopped

Garnish
1/4 pound bean sprouts
1 lemon, sliced
1/2 cup chopped peanuts
1/4 cup coarsely chopped cilantro

DIRECTIONS:
In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside. Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender. Transfer to a serving plate, and scatter noodles with 1/4 cup bean sprouts, lemon slices, 1/2 cup chopped peanuts and cilantro.

Note: You can fry the prawns and eggs with the rest by mixing them in a wok. Or you can cook fry them separately; prawn with the onions and garlic then mix with the seasoning sauce, fry - set them aside. Then make the eggs as omellette, set aside and serve with pad thai noodles.

Pad Thai 2
This recipe was given to me by an auntie. Can use beef or seafood for this recipe. Or chicken... Pretty tasty.

INGREDIENTS:
1 (12 ounce) package rice noodles
1 tbls olive oil (regular not virgin)
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup olive oil (regular not virgin)
4 eggs
2 tablespoon vinegar
4 tablespoons fish sauce
4 tablespoons white sugar
1/3 cup crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts or peanut butter (optional)
3 green onions, chopped
1 lemon, cut into wedges

DIRECTIONS:
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside. Heat olive oil in a wok or large heavy skillet. Saute seafood, beef or chicken until tender. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Pad Thai 3
Also very good.

You need:
1/2 cup white sugar
1/3 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 1/2 cups ground peanuts (optional)
1 1/2 teaspoons ground, dried oriental radish
1/2 cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges

DIRECTIONS:
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp. To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika. Serve with lime and bean sprouts on the side.

Note: If you like it hot, serve with cut Birdeye chili padi in soy sauce or with sugar mix with a little bit of vinegar.