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