Paad thai - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dried flat rice noodles, 1/4 to 1/2 inch wide (see Note) |
| 3 | tablespoons | Fish sauce, or nam pla (see Note) |
| 2 | tablespoons | Rice vinegar |
| 1½ | tablespoon | Sugar |
| 1 | teaspoon | Paprika |
| 3 | tablespoons | Vegetable oil |
| 6 | Green onions, coarsely chopped | |
| 3 | Cloves garlic, finely chopped | |
| 16 | Large shrimp, shelled and deveined | |
| 2 | Large eggs, beaten | |
| 1 | cup | Fresh bean sprouts |
| 1 | tablespoon | Fresh lime juice |
| ⅓ | cup | Roasted unsalted peanuts, finely chopped |
| Fresh sprigs coriander (opt) | ||
| Lime wedges (opt.) | ||
Directions
1. In large bowl, soak noodles in warm water to cover 30 to 35 minutes or until softened. (Do not soak longer as noodles will become mushy.) Drain noodles well in colander and set aside. In small bowl, combine fish sauce, vinegar, sugar, and paprika; set aside, 2. In large skillet or wok, heat oil over medium heat. Add onions and garlic and stir-fry 1 minute; add shrimp and cook, stirring, just until onions and garlic are browned and shrimp are pink and cooked through-3 to 4 minutes. With slotted spoon, remove shrimp mixture to colander with noodles.
3. Add eggs to skillet and cook until almost set, breaking them into small pieces as they cook, Reduce heat to low and add noodles with shrimp mixture, tossing to blend. Stir in fish sauce mixture and heat 3 to 4 minutes or until most of liquid evaporates. Add bean sprouts and lime juice, tossing gently until completely combined; transfer Paad Thai to serving platter or divide among individual serving plates. Garnish with chopped peanuts and, if desired, coriander sprigs and lime wedges. Serve immediately.
Note: Dried rice noodles are sold in Asian markets and health-food stores. If unavailable, however, substitute ½ lb linguini, cooked following package directions-not soaked as in Step 1.
Nam pla, or Thai fish sauce, is an amber liquid that lends a unique saltiness to foods. Used in everything from soups and curries to stir-fries, it is a staple in Thai cooking. Several brands are available in this country in Asian markets and gourmet stores. Nuoc mam, a Vietnamese fish sauce that is also widely available, may be substituted.
Country Living/Feb/94 Scanned & fixed by DP & GG