Pad Thai

From Lora Brody’s cookbook, Plugged In, another of my favorite cookbook authors. She says, “This popular dish is Thailand’s answer to pasta primavera. All the ingredients can be found in gourmet or Asian specialty food shops.” Cook time doesn’t include the ½ hour soaking time for the noodles because you can be preparing everything else while that is going on!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb  Thai rice noodles
• 1 1⁄2 teaspoons  vegetable oil
• 1  large garlic clove, minced
• 1  large onion, diced
• 12  medium shrimp, peeled and deveined
• 1  tablespoon ketchup
• 1  tablespoon Thai fish sauce
• 1  tablespoon sugar
• 1  tablespoon fresh lemon juice
• 1  tablespoon white wine vinegar
• 2  large eggs, lightly beaten
• 1⁄4 lb bean sprouts
• 1⁄2 cup unsalted peanuts, coarsely ground

• For garnish

• 1⁄4 lb bean sprouts
• 1  lemon, cut into wedges
• 1⁄2 cup unsalted peanuts, coarsely ground
• 1⁄4 cup fresh cilantro, chopped

Directions

1. Prepare noodles by placing in medium-size bowl, cover with cold water, and allow to soak for 15 minutes. Drain. Return noodles to the bowl, cover with hot water, and soak for another 15 minutes. Drain, rinse in cold water, and drain again. Set aside.
2. Heat the oil in a wok; if using an electric one, set to medium heat (350°F). Add the garlic and onion and stir-fry until the onion is translucent, about 5 minutes. Do not allow the garlic to brown. Add the shrimp and stir-fry until pink, 2 to 3 minutes. Add the ketchup, fish sauce, sugar, lemon juice, and vinegar and stir well. Pour in the beaten eggs and let them set slightly, about 3 minutes. Add the noodles, bean sprouts, and peanuts and mix well.
3. Transfer the noodles to a large serving platter and place a heap of bean sprouts and lemon wedges to one side. Sprinkle the peanuts and cilantro over the noodles and serve.