Recipe: Pad Thai (The Original Thai Cookbook)

PAD THAI

1/2 cup vegetable oil
6 garlic cloves, finely chopped
1 cup small cooked shrimp
1 tbsp sugar
3 tbsp fish sauce
1 1/2 tbsp ketchup
2 eggs, beaten
3/4 lb rice vermicelli soaked in hot water for 15 minutes and drained
1 cup bean sprouts
GARNISHES:
1 tbsp dried shrimp powder
2 tbsp coarsely ground peanuts
1/2 tsp dried red chili flakes
2 green onions, finely chopped
2 tbsp chopped coriander leaves (cilantro)
2 limes, sliced into rings

Heat oil in a wok and fry garlic until golden.

Quickly add the shrimp and stir fry until heated through.

Add the sugar, fish sauce and ketchup and stir until sugar dissolves.

Add the beaten eggs, letting them set slightly, then stir to scramble.

Add the noodles and toss and stir for about 2 minutes.

Reserving about 4 Tbsp. of bean sprouts, add the remainder to the wok. Stir over heat until the bean sprouts are barely cooked.

Turn the Pad Thai onto a platter, placing the reserved, raw bean sprouts on one side.

PRESENTATION:
Sprinkle the noodles with the garnish ingredients in the following order: shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring the platter with the lime slices and serve.

Source: The Original Thai Cookbook by Jennifer Brennan