Recipe - Pad Thai

One half cup Vegetable oil
6 Garlic cloves
finely chopped
1 cup Small cooked shrimp
1 tablespoon Sugar
3 tablespoon Fish sauce
1 One half tablespoon Ketchup
2 Eggs; beaten
Three fourths pound Rice vermicelli
soaked in hot water
for 15 mins. and drained
1 cup Bean sprouts

GARNISH
1 tablespoon Dried shrimp powder
2 tablespoon Peanuts, coarsely ground
One half teaspoon Dried red chili flakes
2 Green onions; finely chopped
2 tablespoon Coriander leaves; chopped
2 Limes; cut or sliced up into rings

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: ============= 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@cadr1a.caltech.edu (Jim Mason)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini