| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Eggs, Grains |
Thai |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 6 |
|
Garlic cloves finely chopped |
| 1 |
c |
Small cooked shrimp |
| 1 |
tb |
Sugar |
| 3 |
tb |
Fish sauce |
| 1 1/2 |
tb |
Ketchup |
| 2 |
|
Eggs; beaten |
| 3/4 |
lb |
Rice vermicelli soaked in hot water for 15 mins. and drained |
| 1 |
c |
Bean sprouts |
| 1 |
tb |
Dried shrimp powder |
| 2 |
tb |
Peanuts, coarsely ground |
| 1/2 |
ts |
Dried red chili flakes |
| 2 |
|
Green onions; finely chopped |
| 2 |
tb |
Coriander leaves; chopped |
| 2 |
|
Limes; sliced into rings |
INSTRUCTIONS
GARNISH
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
A Message from our Provider:
“Jesus: add a whole new dimension to your life”