Recipe: Pad Thai Recipes (3)

PHAD THAI (THAI FRIED NOODLES WITH SHRIMP)

Apharat often treated her English as a Second Language classmates to this wonderful traditional Thai dish, with its delicious blend of textures and flavors.

1 lb. thin Thai rice stick noodles*
10 medium-size shrimps, shelled and cleaned
2 eggs, lightly beaten
1 cup bean sprouts (preferably fresh)
1 tbsp. nampla (fish sauce)*
1/4 cup sugar
1 tbsp. ketchup
1 tbsp. minced garlic
1/2 cup vegetable oil
GARNISH:
1 tbsp. chopped spring onion
1 tbsp. chopped fresh coriander leaves
2 lemon wedges
1 tbsp. coarsely ground peanuts
Additional raw bean sprouts
Dash of chili powder or red pepper

Soak noodles in warm water for 15-20 minutes, drain. Place bean sprouts in cold water. In a large frying pan or wok, heat oil and saute garlic over medium to high heat until light brown. Add shrimp and stir-fry until well done. Add sugar, nampla, ketchup to wok, stirring together. Add eggs, then noodles, and stir-fry mixture until noodles turn orange. Drain bean sprouts and add to wok. Stir-fry another 2-3 minutes. Put on serving plate with raw bean sprouts arranged on side. Sprinkle top with ground peanuts, spring onion, coriander, chili powder and garnish with lemon wedges. Serve hot.

*Available at Oriental markets.

TERI'S PAD THAI

1/2 lb. dried rice noodles, 1/8-inch wide
Warm water
1/2 lb. shrimp or chicken or pork
1/4 cup fish sauce
1/4 cup plus 2 tbsp. sugar
2 cloves finely chopped garlic
1/4 cup plus 2 tbsp. white vinegar
1 tsp. paprika
4 slivered green onions
1/2 cup oil
2 eggs
3/4 lb. bean sprouts
2 tbsp. ground roast chili (skip it if you have kids with mild palates)
3/4 cup ground roasted peanuts (peanuts finely chopped)
Lime wedges

Soak noodles 30 minutes until pliable and drain (sometimes it takes longer). Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside. Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges.

PAD THAI

Hang-Lien operates the Hang-Lien Market.

1 pkg. medium rice noodles
Vegetable oil
3 eggs, beaten
2 cups fresh bean sprouts
1 bunch scallions, cut sm.
1 clove garlic, crushed or cut sm.
1/2 tsp. fish sauce (Squid Brand)
1/2 to 1 cup chopped dry roasted peanuts
Parsley or cilantro
Cooked shrimp (optional)

Step 1: Bring water to a boil. Add noodles and turn off water. Let sit 3 minutes; drain and set aside. Step 2: Heat a little vegetable oil in a wok or frying pan. Pour in beaten eggs and cook until firm. Don't stir. Remove from pan and cut in thin strips. Set aside.
Step 3: Saute garlic, scallions and bean sprouts in a little vegetable oil. Add fish and oyster sauces and mix well. Add drained noodles and mix again. Add strips of egg and mix.
Step 4: Put on a serving plate and garnish with chopped peanuts, parsley or cilantro and, if desired, cooked shrimp. Servings: 5.

KAO PAD TAMADA (THAI FRIED RICE)

3 tbsp. vegetable oil
3 cloves garlic, finely chopped
1 onion, finely chopped
1 cup cooked shrimp
2 tbsp. fish sauce, Nam Pla
3 cups cooked white rice, chilled
3 tbsp. tomato ketchup
6 green onions, cut into tassels
1 small cucumber, peeled and sliced
3 tbsp. coriander leaves (cilantro) chopped; optional