EASY PAD THAI

"When Mai Pham is in a hurry, more often than not she'll turn to this recipe. Not only is it simple, but it also uses easy-to-find ingredients. The secret ingredient: ketchup. You have to try it to believe how delicious it is. For extra flavor, try sprinkling fresh herbs on top. You may substitute any meats or vegetables for the shrimp topping."

2 1/2 tablespoons vegetable oil
1/4 cup sliced yellow onion
2 teaspoons minced garlic
1/4 cup ketchup
1 1/2 tablespoons Asian fish sauce
1 tablespoon sugar
1/2 teaspoon hot red pepper flakes, or to taste
1/2 pound dried rice stick noodles (1/8 inch thick), boiled for about 90 seconds, rinsed and drained
1/4 to 1/2 cup chicken broth
1 egg
1/3 pound cooked small shrimp
1/3 cup chopped roasted peanuts, divided use
3 cups bean sprouts, divided use
2 green onions (both white and green parts), cut into 3-inch lengths
4 lime wedges (for serving)

Heat the oil in a wok or large pan over medium heat. Add the onion and garlic and stir for about 20 seconds, or until fragrant.

Add the ketchup, fish sauce, sugar and pepper flakes; cook over low heat for about 2 minutes, or until slightly reduced.

Stir in the noodles and cook for 1 minute. Sprinkle with chicken broth, 2 tablespoons at a time and only as needed. Cook for 2 to 3 minutes, or until the noodles are done but still a little firm.

When the pan becomes dry, push the noodles to the edges and crack the egg into the center. (If necessary, add a little oil.) Scramble the egg and cook until set.

Fold into the noodles. Add the cooked shrimp. Using chopsticks, toss to blend ingredients into the noodles. Sprinkle half of the peanuts, 2 cups of the bean sprouts and the green onions on the noodles and toss gently.

Serve immediately, finished with the remaining bean sprouts, peanuts and lime wedges.

Makes 4 servings
Source: The San Francisco Chronicle Cookbook Volume II