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