Pad Thai

By arthurlemay

Ingredients

• 1/4 pound dried rice stick noodles
• 2 tablespoons vegetable oil
• 1 tablespoon garlic, coarsely chopped
• 8 shrimp, peeled and deveined
• 1 egg, lightly beaten
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 2 tablespoons peanuts, coarsely chopped
• 1 cup bean sprouts
• 4 slender green onions, sliced in 1-inch lengths
• 1 lime, quartered lengthwise

Details

Servings 2
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Soak rice noodles in warm water to cover for 15 to 20 minutes.

Meanwhile, prepare the remaining ingredients and place them next to stove, along with a small serving platter. When the noodles are very limp and white, drain and measure out 2 1/2 cups. Set these by the stove as well.

Heat a wok over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the surface. When the oil is very hot, drop in a piece of garlic. If it sizzles immediately, add all the garlic and stir for about 30 seconds. Add the shrimp and stir until they turn pink and opaque, no more than a minute. Remove and set aside.

Add the egg to the pan and tilt to spread it into a thin sheet. As soon as it begins to set, scramble it to break into small lumps. Remove from the pan and set aside with the shrimp.

Add the remaining 1 tablespoon of oil, heat 30 seconds and add the rice noodles. Using a spatula, spread the noodles into a thin layer, covering the pan, then scrape them into a clump again, then turn them over. Hook loops of noodles with the side of the spatula and pull them up the sides, spreading them out into a layer again. Repeat the process several times as the noodles soften and curl into ivory ringlets. Add the fish sauce and turn the noodles to season them. Add the sugar and peanuts, turning the noodles a few more time.

Reserving a small handful for garnish, add the bean sprouts along with the green onions and the shrimp-egg mixture. Cook 1 minute, turning often. Transfer the noodles to the serving platter and squeeze the juice of 2 lime wedges over the top.

Garnish with remaining bean sprouts and lime wedges.

Serve immediately.