Pad Thai - Cuisinart PM-1 Series Instruction And Recipe Booklet

Bake meatballs on the middle rack for 10 minutes, then set on the
top rack and broil for 2 minutes, until golden brown.
5. Add meatballs to warm tomato sauce. Serve as a side or atop
spaghetti sprinkled with grated Parmesan. Turn leftovers into a
pizza topping.
Nutritional information per meatball (without tomato sauce):
Calories 86 (59% from fat) • carb. 2g • pro. 7g • fat 6g • sat. fat 2g
chol. 39mg • sod. 185mg • calc. 32mg • fiber 0g

Pad Thai

Nothing makes this dish better than fresh, homemade rice noodles.
Do not pass on any of the lesser-known ingredients here, as they
capture all the sweet, sour, umami flavors of authentic Pad Thai.
Serves 6
¹⁄ ³ cup dark brown sugar, packed
¹⁄ ³ cup water
¹⁄ ³ cup tamarind concentrate
¼ cup fish sauce
¼ cup grapeseed oil, divided
½ pound large shrimp, peeled, deveined and butterflied
4 large eggs, beaten
9 ounces extra-firm tofu, pressed for at least 30 minutes,
cubed
1 shallot, finely chopped
2 garlic cloves, finely chopped
¼ cup dried shrimp, finely ground
Big pinch of crushed red pepper flakes
¼ cup Thai sweet preserved daikon radish, diced
1 prepared recipe of fettuccine rice noodles
(cooked, rinsed and drained well)
20 garlic chives, cleaned, trimmed and cut into 2-inch lengths
3 heaping cups mung bean sprouts
¹⁄ ³ cup dry-roasted peanuts, a combination of rough and
finely chopped
Toasted Thai chile powder, for sprinkling
Lime wedges, for serving
1. In a small saucepan, bring the brown sugar and water to a boil over
medium-low heat, stirring constantly, until the sugar has dissolved.
Remove from the heat and stir in the tamarind concentrate and fish
sauce. Reserve sauce. Gather all the remaining ingredients and set
them near your cooking station. The Pad Thai cooks up quickly –
so you will want everything at arm's length!
2. Heat a large wok over medium-high heat until hot. Add about 2
tablespoons of oil and swirl to coat the pan. When oil is shimmering,
scatter the shrimp in a single layer and cook, undisturbed, until firm
and pink, about 45 seconds. Toss shrimp and continue to cook
until fully opaque and cooked through. Use a slotted spoon to
quickly transfer shrimp to clean bowl and reserve.
3. Add the eggs and swirl the pan to spread them into a thin layer,
as if making an omelet. Use a heatproof spatula to gently lift the
edges of omelet, tilting the wok, to let any uncooked egg flow
underneath. If the wok starts to smoke at any point, lower the
heat. When eggs are set, use the spatula to carefully roll the
omelet, then tip the wok to release onto a clean plate. Break up
egg and reserve.
4. Add a tablespoon of oil to the wok and swirl to coat. When oil is
hot, add the tofu and cook undisturbed, until the undersides are
golden brown and crisp, about 1 minute. Continue to cook until
golden brown on all sides. Transfer to the bowl with the shrimp.
5. Add the last tablespoon of oil to the wok and swirl to coat.
Add the shallot and garlic and stir-fry until fragrant and golden,
about 1 minute. Stir in the dried shrimp, crushed red pepper flakes,
and the sweet daikon radish, and cook for 30 seconds longer.
Add the rice noodles and pour in about two-thirds of the sauce
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