Pad Thai

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 8 ounces wide dried rice noodles
• 1/2 lb raw shrimp (or chicken breasts, tofu, etc.)
• 1 -2 tablespoon sesame oil (any oil ok)
• 3 tablespoons coarsely chopped garlic (more to taste)
• 3 tablespoons finely sliced shallots
• 2 seeded and chopped chilies (more to taste)
• 2 eggs, beaten (can use 1)
• 2 tablespoons lime juice (can sub lemon juice)
• 3 tablespoons fish sauce (nam pla)
• 2 tablespoons chili paste (nam prik pao or sweet chili sauce)
• 1 teaspoon brown sugar
• 1/2 teaspoon ground black pepper
• 6 ounces bean sprouts
• 1 lime, cut into wedges
• coarsely chopped cilantro (approx 1/4 c)
• 3 scallions, chopped
• 3 tablespoons coarsely chopped roasted peanuts
• 1 teaspoon dried chili flakes
• 2 tablespoons brown sugar

Recipe

• 1 soak rice noodles in a bowl of warm water for 25 minutes until al dente, drain.
• 2 heat wok or large frying pan over high heat until it is very hot, then add 1 t of the oil. when it is very hot and slightly smoking, add the shrimp and stir fry for about 2 minutes. remove from the pan and set aside. if using chicken/tofu, saute until cooked through, approximately 3-5 minutes. with chicken, using forks, shred finely. scramble beaten eggs over med-high heat and remove from the pan and set aside. combine the lime juice, fish sauce, chili sauce, sugar and black pepper in a separate bowl and stir. taste and adjust seasonings as needed.
• 3 reheat the wok, add the remaining oil, then add the garlic, shallots, and chilies and stir fry for 1 minute. now add the drained noodles and stir fry for another minute. finally add eggs, lime juice, fish sauce, chili sauce, sugar and black pepper and continue to stir fry for 3 minutes.
• 4 return the shrimp/tofu/chicken to the wok, toss in the bean sprouts and stir fry for 2 minutes.
• 5 serve at once with garnishes.