Ingredients
1/2 lb Fresh rice noodles
- cut into 1/2-inch slices,
-OR- flat dried rice noodles
10 md Shrimp, shelled, deveined
-OR- substitute pork
3 tb Fish sauce (nam pla)
1 c Fresh bean sprouts
1 tb Rice vinegar
1/3 c Oil
2 tb Light brown sugar
1 tb Minced garlic
2 tb Tomato ketchup
4 tb Minced shallots
1/2 ts -TO
2 ts Shrimp paste (kapee)
1 ts Chili powder (optional)
1 tb Chopped dried shrimp (opt.)
2 Eggs; lightly beaten
-----------------GARNISHES----------------1/3 c Coarsely
ground peanuts
-- (unsalted)
2 tb Chopped coriander leaves
2 Limes; cut into wedges
1/2 ts Dried red chili flakes (opt) 1 sm Cucumber; sliced
2 Green onions; finely sliced
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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.
Makes 3 servings.
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