Thai Fried Noodles

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh rice noodles; cut into 1/2-inch
		Slices
1 cup	160g / 5.6oz	Fresh bean sprouts
1/3 cup	78ml	Oil
1 tablespoon	15ml	Garlic - minced
4 tablespoons	60ml	Shallots - minced
2 teaspoons	10ml	Shrimp paste (kapee)
1 tablespoon	15ml	Dried shrimp - chopped (opt.)
10 tablespoons	150ml	Shrimp - shelled - deveined (medium) OR substitute pork
3 tablespoons	45ml	Fish sauce (nam pla)
1 tablespoon	15ml	Rice vinegar
2 tablespoons	30ml	Light brown sugar
2 tablespoons	30ml	Tomato ketchup
1 teaspoon	5ml	Chili powder (optional)
2		Eggs - lightly beaten
		Garnishes
1/3 cup	78ml	Coarsely ground peanuts - (unsalted)
1/2 teaspoon	2.5ml	Dried red chili flakes (opt)
2		Green onions; finely sliced
2 tablespoons	30ml	Chopped coriander leaves
2		Limes - cut into wedges
1		Cucumber - sliced (small)

Recipe Instructions

If using dried rice noodles, soak in hot water for 20 minutes before cooking. Drain.

In 4 quarts boiling water, cook fresh rice noodles 2 to 3 minutes or until just tender to the bite, al dente. Drain. Rinse. Drain for 30 minutes or until dry.

In boiling water, blanch the bean sprouts for 30 seconds. Refresh under cold water. Drain.

Heat oil. Fry garlic and shallots until golden.

Add the shrimp paste and dried shrimp. Stir.

Add the shrimp and stir-fry until done.

Add the fish sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar dissolves.

Add the beaten eggs and let them set slightly. Then stir to scramble.

Add the noodles and toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green onions, and coriander.

Arrange lime wedges around the edge of the platter. Serve with a side dish of fresh bean sprouts and cucumbers.

Source:
"The Southeast Asia Cookbook" by Ruth Law

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