Recipe - Pad Thai (4)

1 pack (1016 oz. (.3.5 kg) rice
stick noodles
2 tablespoon Oil; (30 ml)
3 Or more cloves garlic;
crushed or minced
8 ounce Shrimp; (250g) peeled
(optional)
8 ounce Chicken; (250g) Pork or more
Shrimp; cut into dice or
matchsticks, (optional)
2 Eggs; (2 to 3)
1 cup Bean sprouts; (250ml)
One fourth cup Chopped/ground peanuts;
(60ml)
1 Red chile; finely chopped,
or
1 tsp; (5ml) red pepper
flakes (optional)
1 cup Sliced cabbage; (250ml)
Cilantro leaves
Lime wedges
Sauce
One fourth cup Thai Fish Sauce; (60ml)
One fourth cup White Vinegar; (60ml)
2 tablespoon White sugar; (30 ml)
3 tablespoon Paprika; (90 ml)

Soak the rice noodles in cold water at least two hours before cooking.
Drain

In a large wok, heat oil and stirfry garlic for 30 seconds. Add shrimp and
other meat if used.

Add the noodles, and stirfry until al dente. Add sauce ingredients, cook
to allow most of this to be absorbed (2 minutes or so).

Spread the noodles, etc. out to the sides, and add eggs. Some will crack
the eggs directly into the wok, others will prescramble. If cracked into
the pan, start stirring them up when partially cooked, so you get 'streaky'
yellow and white eggs. As they cook, fold the noodle mixture back in.

Add One half the bean sprouts, peanuts, red pepper, folded into the mixture.

Serve hot, garnished with the rest of the bean sprouts, chopped cabbage,
cilantro. Serve with lime wedges to be squeezed into the noodles.

In my house, we have doctored this with Thai hot chile sauce, sweet and
sour sauce, or satestyle peanut sauce. It takes to any of these very well,
depending on your tastes.
Posted to recipeludigest Volume 01 Number 402 by "Diane. Geary"
diane@keyway.net on Dec 26, 1997