Pad Thai

PAD THAI

This is my own variation on several recipes I found on epicurious.com. I live very close to a wonderful Asian Market where I can shop for the ingredients I need.

3 tbsps. vegetable oil
½ lb. chip steak
¾ c. firm tofu, cut in ½ in. cubes (about 6 ounces)
2 cups very finely sliced savoy cabbage
¾ red bell pepper, thinly sliced
2 tsps. Paprika (separated)
1 large egg, mixed to blend
2 cups bean sprouts
2 cups scallions, cut diagonally in 1 in. pieces
3 tsps. Finely chopped garlic
1 tbsp. thinly sliced fresh ginger
2 tbsps. soy sauce (separated)
1 tbsp. sesame oil
1 tbsp. nam pla (fish sauce or oyster sauce) (Asian market)
4 tbsps. rice vinegar
1 tbsp. sugar
Salt and pepper
Juice of ½ lime
Lime wedges
¼ cup finely chopped roasted peanuts
1 tsp. chili garlic sauce (separated) (Asian market)
½ lb. stir fried noodles (Asian Market) pre-cooked
2 tbsps. fresh cilantro, chopped

1. Slice the chip steak lengthwise in 1 in. slices. Place in bowl and add 1 tbsp. soy sauce and 1 tbsp. sesame oil. Set aside.
2. Heat 1 tbsp. oil in wok or large skillet. When oil is hot add 1 tsp. garlic, 1 tsp. ginger and ½ tsp. chili garlic sauce. Stir fry for 1 minute. Then add the tofu, cabbage, red bell pepper, 1 tsp. of the paprika and ¼ tsp. salt. Stir fry until tofu browns and the vegetables begin to wilt, about 2 minutes. Add egg, stir until set. Place vegetable mixture in serving dish.
3. Return wok to heat and add 1 tbsp. oil. When oil is hot add 1 tsp. garlic and 1 tsp. ginger and another ½ tsp. of chili garlic sauce. Stir fry for 1 minute and add the reserved meat mixture. Stir fry until meat loses its redness. Add ¼ tsp. salt. Take out and add to vegetable mixture in serving dish.
4. Return wok to heat and add 1 tbsp. oil. When oil is hot add 1 tsp. garlic and 1 tsp. ginger and another ½ tsp. of chili garlic sauce. Stir fry for 1 minute and add the noodles and ½ tsp. salt and 1 tsp. paprika, the bean sprouts, scallions, nam pla (fish sauce), rice vinegar, 1 tbsp. soy sauce, and sugar. Toss well until the noodles are heated and mixed with the vegetables and seasonings. Add ½ cup boiling water to moisten. Do not overcook. Take out and add to the vegetables and meat in the serving bowl. Add juice of ½ lime and mix well.
5. Sprinkle with cilantro and chopped peanuts.
6. Serve with lime wedges (optional)
½ lb. peeled shrimp, cut in ½ inch dice may be substituted for the me