Recipe - Pad Thai - Sauteed Rice Noodles

16 ounce Pkg rice noodles
One half cup Vegetable oil
5 Or 6 garlic cloves;
finely chopped
1 pound Medium shrimp;
shelled and deveined
2 Firm bean curd squares;
cut into One half inch cubes
One fourth cup Pickled turnips;
coarsely chopped
One half cup White vinegar
3/16 cup Fish sauce
1 tablespoon Paprika
One fourth cup Sugar
2 Eggs; beaten
One fourth pound Mung bean sprouts
3 Scallions;
cut into One half inch pieces
One half cup Unsalted peanuts; ground
1 Fresh red chili pepper;
seeded & coarsely chopped
1 Lemon; cut into wedges
x Coriander leaves;
for garnish
One fourth cup Crushed red pepper;
(optional)

In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2
hours. Drain and cover with a damp towel to retain moisture.

In a wok or large frying pan, heat the oil and stirfry the garlic until it
is light brown. Add the shrimp, bean curd and pickled turnips; stir in the
vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the
noodles. When the noodles are completely coated, spread them out to the
sides of the wok or frying pan, leaving a space in the middle. Add the
beaten eggs. As the eggs cook, fold the noodles over them and stir to
combine all of the ingredients evenly. Stir in half of the bean sprouts,
then add the scallions, ground peanuts and chopped chili pepper. Toss
several times to mix well.

Serve on a large platter with lemon wedges. Top with the remaining bean
sprouts and garnish with coriander leaves. Serve the crushed red pepper on
the side, for those who like it extraspicy.

From: stigle@cs.unca.edu (Sue Stigleman)

Posted to CHILEHEADS DIGEST V4 #027 by "Kurt Faria" kfaria@tgn2.tgn.net
on Jul 20, 1997