3 November 2007 - 0:58Pad Thai

This is a variation on a recipe I learned when I traveled to Thailand in 2004. The major variation is cooking real shrimp instead of using dried shrimp, and the use of lime instead of lemon. Also dried turnip has been omitted.

Ingredients:

• 2 tbsp peanut oil
• 4 garlic cloves, finely chopped
• 1 egg
• Approximately 1/3 of a package of Thai Rice Noodles (original recipe calls for 100 grams)
• Some number of shrimp, frozen is fine, peeled and deveined. You can use as many or little as you want. It will affect the balance of the dish. You can also substitute, for example, tofu.
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp sugar
• Approximately 4 tbsp chopped roast peanuts
• Some number of hot chilies, finely chopped. Different chilies have differing heat amounts. I use 3-4 relatively weak green chilies.
• Bean sprouts
• 3-4 spring onions/scallions, chopped into 1 inch pieces
• Coriander leaf (cilantro), coarsely chopped
• Lime wedges, to garnish

The Thai Rice Noodles need to soak, so start them early. I suggest chop everything in advance since things go quickly. In a wok or frying pan over medium high, heat the oil. If you have a lot of shrimp, use a bit more oil. Add the shrimp, and fry until they are cooked (pink). Remove the shrimp from the pan. Add the garlic and fry until it just starts to brown. Crack the egg into the pan and fry it together with the garlic.

Once the egg is cooked, add the (drained) rice noodles. Mix well. While stirring quickly: Add the lime juice, sugar, fish sauce, the shrimp, half the peanuts, the chilies, a handful of the bean sprouts, and the spring onions.

Test the noodles for tenderness. When done, put onto a serving plate and sprinkle the chopped coriander and the rest of the chopped peanuts on top. Arrange the lime wedges around and serve.

Cheers!