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Pad Thai

Ingredients:

1/2 C vegetable oil
6 cloves garlic, finely chopped
1 C small cooked shrimp
1 T sugar
3 T fish sauce
1 1/2 T ketchup
2 eggs, beaten
3/4 lb rice vermicelli, soaked in hot water for 15 mins. and drained
1 C bean sprouts
Garnish:
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1 T dried shrimp powder
2 T peanuts, coarsely ground
1/2 t dried red chili flakes
2 green onions, finely chopped
2 T coriander leaves, chopped
2 limes, sliced into rings



Directions:

Heat oil in a wok and fry garlic until golden. Quickly add the shrimp
and stir fry until heated through. Add the sugar, fish sauce and
ketchup and stir until sugar dissolves. Add the beaten eggs, letting
them set slightly, then stir to scramble. Add the noodles and toss and
stir for about 2 mins. Reserving about 4 Tbls. of bean sprouts, add
the remainder to the wok. Stir over heat until the bean sprouts are
barely cooked. Turn the Pad Thai onto a platter, placing the reserved,
raw bean sprouts on one side.


Presentation:
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Sprinkle the noodles with the garnish ingredients in the following
order: shrimp powder, peanuts, chili flakes, green onions, coriander
leaves. Ring the platter with the lime slices and serve.



Makes 4 Servings
Prep Time: 10 min
Cook Time: 15 min

Added On: 2005-10-11
Submitted By: arielle@taronga.com (Stephanie da Silva)
Filed under the following categories:
¬ Pork ¬ Chicken ¬ Shrimp ¬ Dinner ¬ Thai

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