Pad Thai - 5

Recipe Ingredients

16 oz	454g	Rice noodles
1/2 cup	118ml	Vegetable oil
5		Garlic (or more) - finely chopped
1 lb	454g / 16oz	Medium shrimp, shelled and deveined
2		Firm-style bean curd squares - cut into 1/2 inch
1/4 cup	36g / 1.3oz	Pickled turnips - coarsely chopped
1/2 cup	118ml	White vinegar
1/8 cup	29ml	Fish sauce
1 tablespoon	15ml	Paprika
1/4 cup	49g / 1.7oz	Sugar
2		Eggs - beaten
1/4 lb	113g / 4oz	Mung bean sprouts
3		Scallions - cut into 1/2 inch
1/2 cup	118ml	Ground unsalted peanuts
1		Fresh red chili pepper - seeded & coarsely
1		Lemon - cut into wedges
		Coriander leaves for garnish
1/4 cup	36g / 1.3oz	Crushed red pepper - (opt.)

Recipe Instructions

In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours. Drain and cover with a damp towel to retain moisture.

In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown. Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the noodles. When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle. Add the beaten eggs. As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly. Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper. Toss several times to mix well.

Serve on a large platter with lemon wedges. Top with the remaining bean sprouts and garnish with coriander leaves. Serve the crushed red pepper on the side, for those who like it extra-spicy.

Source:
Viviana Aldridge

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