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| Pad Thai ~ Version II 12 oz rice noodles 3 tbsp vegetable oil 1 tbsp chopped garlic 16 uncooked large shrimp, shelled, tails left on and deveined 2 eggs beaten lightly 1 tbsp *dried shrimp, rinsed 2 tbsp *pickled white radish (white radish is also called daikon) 2 oz fried bean curd, cut into slivers (some folks cut this into small cubes) 1/2 tsp dried chile flakes 4 oz Chinese chives (also known as garlic chives), cut into 2-inch lengths 8 oz bean sprouts 2 oz roasted peanuts, coarsely ground 1 tsp sugar 1 tbsp *dark soy sauce 2 tbsp *fish sauce 2 tbsp *tamarind juice 2 tbsp coriander fresh leaves (also called cilantro) 1 lime (authentic recipe would call for *kaffir lime) *Purchase these items at an Asian or Oriental market if possible. 1. Soak the noodles in warm water for 20-30 minutes, then drain. 2. Heat the wok (medium high) then add 1 tablespoon oil. Add the garlic and fry until golden. (Watch closely as the garlic could burn.) Stir in the large shrimp and stir-fry for about 2-3 minutes or until pink. Remove and set aside. 3. Wipe out your wok with a paper towel and add another tablespoon oil. Add the beaten eggs rolling them around to make a thin egg-sheet, then scramble to break up. Remove eggs and set aside with the shrimp. 4. Heat the remaining oil (1 tablespoon), add the dried shrimp, pickled radish, bean curd and dried chile flakes. Stir briefly. Add the pre-soaked noodles and stir-fry for about 5 minutes. 5. Add the chives, half of the bean sprouts and half the peanuts. Season with sugar, soy sauce, nampla and tamarind juice. (Note: the amounts given here are a basic start...you may add more or less of each to meet your own taste) Mix well and cook until noodles are heated through. 6. Return the shrimp and eggs to the wok and mix with the noodles. 7. Serve garnished with the remaining bean sprouts, peanuts, cilantro, and lime wedges. Serves 4-6 |
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| Did you know that fruits & vegetables in Asian markets is much cheaper than in your local supermarket. |