50+ Friends Club Cookbook -- Pasta and Rice -- Pad Thai

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Pad Thai

From the Kitchen of: Pepper
Source: Eating Well, October 1996

1/4 pound dried rice noodles

2 teaspoons peanut oil

3 cloves garlic -- minced

1 large egg -- lightly beaten

1/2 pound small shrimp -- peeled and deveined

2 cups mung bean sprouts

1/2 cup sliced scallion greens

3 tablespoons rice vinegar

2 1/2 tablespoons fish sauce

2 tablespoons sugar

1 teaspoon chinese chile paste with garlic

2 tablespoons chopped dry-roasted peanuts

In a large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes.
In a wok or large deep skillet, heat oil over high heat until very hot. Add the garlic and stirfry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile paste; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.
Makes about 4 cups, for 3 servings.