Thai fried noodles (1)

Yield: 3 servings

Measure Ingredient
½ pounds Fresh rice noodles cut into 1/2-inch slices, OR- flat dried rice noodles
1 cup Fresh bean sprouts
⅓ cup Oil
1 tablespoon Minced garlic
4 tablespoons Minced shallots
2 teaspoons Shrimp paste (kapee)
1 tablespoon Chopped dried shrimp (opt.)
10 mediums Shrimp, shelled, deveined OR- substitute pork
3 tablespoons Fish sauce (nam pla)
1 tablespoon Rice vinegar
2 tablespoons Light brown sugar
2 tablespoons Tomato ketchup TO
1 teaspoon Chili powder (optional)
2 \N Eggs; lightly beaten
⅓ cup Coarsely ground peanuts (unsalted)
½ teaspoon Dried red chili flakes (opt)
2 \N Green onions; finely sliced
2 tablespoons Chopped coriander leaves
2 \N Limes; cut into wedges
1 small Cucumber; sliced

GARNISHES

If using dried rice noodles, soak in hot water for 20 minutes before cooking. Drain. In 4 quarts boiling water, cook fresh rice noodles 2 to 3 minutes or until just tender to the bite, al dente. Drain.

Rinse. Drain for 30 minutes or until dry. In boiling water, blanch the bean sprouts for 30 seconds. Refresh under cold water. Drain.

Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish sauce, vinegar, sugar, ketchup, and chili powder.

Stir until sugar dissolves. Add the beaten eggs and let them set slightly. Then stir to scramble. Add the noodles and toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green onions, and coriander. Arrange lime wedges around the edge of the platter. Serve with a side dish of fresh bean sprouts and cucumbers.

(Yield: 3-4 serving)

Source: The Southeast Asia Cookbook, by Ruth Law From: stigle@... (Sue Stigleman)

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