PAD THAI

This dish is the Thai equivalent of lo mein and can be made with seafood, fish, beef, or pork or use tofu for a vegetarian meal.

       1/2 lb of rice stick noodles. - any size (cellophane noodles)
       1/4 cup peanut oil
       2 cloves of garlic, crushed or finely chopped.
       1 lb. cleaned shrimp.
       3 eggs beaten.
       2 tbsp. coconut sugar (or palm sugar or brown sugar).
       3 Tbsp. rice vinegar (or white vinegar)
       1/2 c crushed peanuts.
       1/4 c fish sauce (nuoc mam).
       1 Tbsp. ketchup (for color).
       1 bunch of scallions, diced (lower portion only).
       1 lb. fresh bean sprouts.
       1 Tbsp. ground dried shrimp (optional).


Soak the noodles in hot water until soft. 
This will take about 10 minutes and the water should be changed several times.
Once soaked, the noodles will keep in the refiigerator,for several days.

Heat oil in a wok or a large skillet until hot, but not smoking. 
Add garlic and shrimp and cook until shtirnp are pink and firm (3-5 minutes). 

Add eggs and stir constantly until they are done. 

Add sugar, vinegar, peanuts, fish sauce, ketchup, scallions, and noodles. 
Cook over high heat for 4 - 5 minutes while stirring constantly. 
Add bean sprouts and cook for a minute or so. 

Sprinkle with ground shrimp and serve. 

4 - 6 Servings.  From Joyce Chen store in Acton