Cuisinart SG21U, Manual

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16
Pad Thai Noodles
Serves 2-4
115g unsalted peanuts,
(divided in two batches)
3½ litres of water
250g rice noodles
3 tablespoons ketchup
60ml fish sauce
1 tablespoon granulated sugar
2 tablespoons fresh lime or lemon juice,
divided 1 tablespoon white vinegar
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 garlic cloves, finely chopped
2 shallots, finely chopped
300g bean sprouts
1 small bunch fresh coriander

Place the peanuts in the grinding bowl. In very short bursts, pulse until the peanuts
are roughly chopped. Reserve. NOTE: grind only 75 grams of peanuts at a time.

Bring the water to the boil in a stockpot. Add the rice noodles and turn off the heat.
Let the noodles sit for about 5 minutes, drain and reserve.

In a small bowl, whisk the ketchup, fish sauce, sugar, 1½ tablespoons of the lime/
lemon juice, vinegar and black pepper until completely combined. Reserve.

Add oil to a large sauté pan and heat over medium-high heat. Once oil is hot and
simmering, add the eggs and scramble. Add the garlic and shallots; sauté until
softened and fragrant. Add the cooked noodles and stir fry for about 1 minute to mix
with the egg and vegetables. Add the reserved sauce and cook an additional 2 to 3
minutes, until well combined.

Add 90 grams of the peanuts and the bean sprouts and mix until combined. Turn off
the heat and transfer to a large shallow bowl or platter. Add the remaining peanuts,
lime/lemon juice and the coriander.

Serve immediately.