Pad Thai

Recipe Ingredients

8 oz	227g	Dried rice noodle sticks
1/4 cup	59ml	Fish sauce
2 tablespoons	30ml	Rice wine vinegar
2 tablespoons	30ml	Sugar
1/4 lb	113g / 4oz	Peeled de-veined raw shrimp - halved lengthwise
1/4 lb	113g / 4oz	Ground pork
1/4 teaspoon	1.3ml	Cayenne
3 tablespoons	45ml	Peanut oil
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Eggs (large)
2 cups	320g / 11oz	Bean sprouts
2 cups	125g / 4.4oz	Sliced green onions
1/4 cup	36g / 1.3oz	Chopped roasted unsalted peanuts
1/4 cup	4g / 0.1oz	Minced fresh cilantro
1 tablespoon	15ml	Fresh lime juice

Recipe Instructions

In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain.

In a small bowl, combine the fish sauce, vinegar, and sugar, and stir until the sugar dissolves. Set aside. Season the shrimp and pork with cayenne.

In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the shrimp and pork and cook until the shrimp are just cooked through and the pork is brown, 1 to 2 minutes. Transfer to a plate and cover to keep warm.

Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the shrimp and pork, and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.

This recipe yields 2 to 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E34) - from the TV FOOD - NETWORK

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