Pad Thai

Thai noodles with peanuts and seafood. In Thailand, sugar and vinegar are seasonings on the table like salt and pepper. This dish would not be preseasoned in Thailand - however, most US restaurants serve it that way, but feel free to work with the sugar and vinegar to taste. The fish sauce is a must - if you do not like fish sauce, you don't like Pad Thai. This recipe is originally from William Crawford and Kamolmal Pootaraka's Thai Home Cooking: From Kamolamal's Kitchen.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄2 lb cellophane noodle (must be mung bean flour)
• 1⁄2 lb shrimp
• 1⁄4 cup fish sauce (nam pla)
• 1⁄4 cup white vinegar
• 1⁄4 cup sugar
• 1  teaspoon paprika
• 1  bunch scallion
• 1⁄2 cup  vegetable oil
• 2  cloves garlic, crushed
• 2  eggs, beaten
• 3⁄4 lb bean sprouts
• 2  tablespoons red chilies, crushed
• 3⁄4 cup peanuts, coarsley ground
• 2  limes

Directions

1. Soak noodles in warm water until soft, about 10 minutes.
2. Prepare shrimp (or shredded/diced chicken/meat).
3. Mix together fish sauce, vinegar, sugar, and paprika.
4. Chop scallions into small bite-size pieces.
5. In wok or large skillet, stir fry garlic in oil for one minute.
6. Add shrimp and cook until pink.
7. Add noodles and sauce from step 1 and 3.
8. Cook for 2 minutes.
9. Make space in the mixture to put the eggs.
10. Let them set for 30 seconds, then stir them into the mixture.
11. Cook for 2 more minutes.
12. Add bean sprouts and scallions.
13. Cook for 2 more minutes.
14. Serve hot topped with chopped chilis, peanuts, and lime juice.