Cooking Recipe Pad Thai (Brennan)

Recipe Ingredients

1/2 c Vegetable oil

6 Garlic cloves finely chopped

1 c Small cooked shrimp

1 tb Sugar

3 tb Fish sauce

1 1/2 tb Ketchup

2 Eggs; beaten

3/4 lb Rice vermicelli soaked in hot water for 15 mins. and drained

1 c Bean sprouts

GARNISH

1 tb Dried shrimp powder

2 tb Peanuts, coarsely ground

1/2 ts Dried red chili flakes

2 Green onions; finely chopped

2 tb Coriander leaves; chopped

2 Limes; sliced into rings

Directions

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 mins. Reserving about 4 Tbls. 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

From: jjmcrack@cadr1a.caltech.edu (Jim Mason)

Categories matching this recipe

Thai ,None