Pad Thai (Thai noodles with peanuts and seafood)
rec.food.cooking/Lynne Hartley (1991)

This recipe, originally from alt.gourmand, is tried and true. I've made it at least 1/2 dozen times and it's worth the work (get's easier every time). The only "problem" I've had is judging 1/2 lb of noodles. Plus, the first couple of times I made it, I tried to cut WAY back on the oil (1/2 cup!), but the lowest you can go is about 1/3.- LynneThis recipe is originally from William Crawford and Kamolmal Pootararka's Thai Home-Cooking: From Kamolmal's Kitchen. This is a very popular Thai one-dish meal. In Thai homes it is normally prepared with dried shrimp and tofu; restaurants often use shredded pork or chicken. - Nicholas Horton

Makes 4 large servings

1/2 lb cellophane noodles
1/2 lb shrimp
1/4 cup fish sauce (nam pla)
1/4 cup white vinegar
1/4 cup sugar
1 tsp paprika
1 bunch scallions
1/2 cup vegetable oil
2 cloves garlic, crushed
2 eggs
3/4 lb bean sprouts
2 Tbsp red chiles, crushed
3/4 cup peanuts, coarsely ground
2 limes

Soak noodles in warm water until soft, about 10 minutes.

Prepare shrimp (or shredded 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 three. Cook for two minutes.

Make space in the mixture to break the eggs. Let them set for 30 seconds then stir them into the mixture. Cook for two more minutes.

Add bean sprouts and scallions. Cook for two more minutes.

Serve hot topped with chopped chiles, peanuts and lime juice.

NOTES: I often add squid or chicken with the shrimp.