Pad Thai

8 oz. dried wide rice noodles
¼ cup fish sauce
3 tablespoons lime juice
2 tablespoons sugar
3 tablespoons peanut oil
1 lb. large shrimp, pealed with the tails left on
4 garlic cloves finely chopped
1 shallot, sliced
2 tablespoons Thai chile sauce
1 large egg, lightly beaten
1 cup fresh bean sprouts
½ cup chopped unsalted roasted peanuts
1 lime cut in to wedges
¼ cup green onions, chopped

Soak the rice noodles in warm water for 30 minutes.  Drain the noodles then set aside while preparing other ingredients.

Mix the fish sauce, tamarind juice, and sugar in a small bowl. 

Heat a wok or pan for stir frying over medium-high heat.  Add 1 tablespoon of the oil and stir-fry the shrimp until they turn pink.  This should take 1-2 minutes.  Remove the shrimp to a plate and keep warm.

Add the remaining oil to the wok and toss in the garlic, shallots, and chile sauce stir-fry for 30 seconds.  Push the garlic and shallots to the side of the pan then pour the egg in to the center.  Scramble the egg until set, breaking it up into pieces with a spatula.  Add the drained noodles to the pan, stirring and tossing quickly with 2 spatulas to separate the noodles.  Pour in the fish sauce, tossing well to coat the noodles and keep them from sticking (if the noodles are still to firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

When the noodles are soft, toss in ½ of the bean sprouts and peanuts; save the remaining for garnish.  Continue to stir-fry, to combine.  Return the shrimp to the pan and toss the pad thai together to warm everything though.  Served the pad thai on a large platter, pile the remaining bean sprouts and peanuts on top of the noodles.  Sprinkle the chopped green onions on top and place the lime wedges on the side of the dish.  Squeeze lime juice over each portion before eating.

Jackie Thompson

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