Recipe: Shrimp Pad Thai (using rice noodles or linguine)

SHRIMP PAD THAI

"Pad thai is the most popular noodle dish in Thailand."

8 ounces wide rice stick noodles (Banh Pho)*
1/4 cup ketchup
2 tablespoons sugar
3 tablespoons fish sauce**
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided use
1 pound medium shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts (for garnish)

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender; drain. Set aside.

Combine ketchup, sugar, fish sauce and pepper in a small bowl. Set aside.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.

Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions and garlic; cook 1 minute.

Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

*Substitute 4 cups hot cooked linguine for the rice stick noodles if you have trouble finding them.

**Pungent fish sauce (also called nam pla) is an important flavoring for this dish; you can find it in the Asian food section of most large supermarkets or in Asian markets.

Makes 6 servings
Source: David Bonom, The Press-Enterprise, June 5, 2002