Pad thai #8
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Flat rice sticks |
| ½ | cup | Fish sauce; * see note |
| ½ | cup | Tomato sauce |
| ¼ | cup | Sugar |
| 2 | tablespoons | Corn oil |
| ¾ | pounds | Medium shrimp; (optional) |
| 1 | tablespoon | Garlic; minced |
| 1 | Egg plus 2 egg whites; beate ----toppings------ | |
| Bean sprouts | ||
| 3 | tablespoons | Chopped peanuts |
| Minced scallions | ||
| Red pepper flakes | ||
| Cilantro | ||
| Lime wedges | ||
Directions
Recipe by: Michael Kinneer <MKinneer@...> * available in oriental markets
Cover rice sticks with cold wather and soften for 30 minutes. Drain and se aside.
Combine fish sauce, tomato sauce and sugar and 1¾ cups water.
Heat oil - stir fry shrimp if using. Remove and cook garlic until just starting to brown. Add egg and whites and cook approximately 30 seconds or until just starting to set. Add fish sauce mixture and noodles. Cook unti noodles are tender - 4 to 8 minutes. Add shrimp.
Serve and pass the toppings separately