Pad thai (6)

Yield: 1 servings

Measure Ingredient
½ cup Vegetable oil
6 \N Garlic cloves finely chopped
1 cup Small cooked shrimp
1 tablespoon Sugar
3 tablespoons Fish sauce
1 tablespoon Dried shrimp powder
2 tablespoons Peanuts, coarsely ground
½ teaspoon Dried red chili flakes
1½ tablespoon Ketchup
2 \N Eggs; beaten
¾ pounds Rice vermicelli soaked in hot water for 15 mins. and drained
1 cup Bean sprouts
2 \N Green onions; finely chopped
2 tablespoons Coriander leaves; chopped
2 \N Limes; sliced into rings

GARNISH

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.

Source: The Original Thai Cookbook by Jennifer Brennan From: jjmcrack@... (Jim Mason)

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