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In the past few years no cuisine has become popular more quickly than Thai food. Across the country millions of cooks are replacing old standbys with new flavorful Thai dishes. Countries and cultures that influenced Thai cuisine include Chinese, Japanese, Portugese, Dutch and French. The Buddhist tradition of Thailand also, influenced the Thais' cooking style, leaving a notable absence of large chunks of meat. Meat is usually shredded, finely chopped, or sliced thin.
Pad Thai 3 cups thin rice noodles ½ cup thinly sliced chicken 4 large shrimp 2 eggs 1/3 cup tofu, thinly sliced 1 teaspoon chopped garlic ½ cup vegetable or canola oil 1 teaspoon chopped shallots 1 teaspoon dried ground red chili powder or paprika 4 tablespoons sugar 4 tablespoons vinegar 4 tablespoons fish sauce ½ cup bean sprouts 4 green onions, cleaned and trimmed 1 lime, for garnish ¼ cup of carrot thinly sliced, for garnish ¼ cup of cabbage thinly sliced, for garnish 2 tablespoons ground roasted peanuts Sauté the chopped garlic and shallots until soft, and then add chicken. Stir until chicken is cooked, then add shrimp and tofu. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dried red chili powder and stir well. Add noodles, and green onions stir-fry until mixed well, add bean sprouts and stir-fry until cooked. Garnish with ground roasted peanut, carrot, cabbage and sliced lime.
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