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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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.
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