Pad Thai

By nlhartman

This recipe is from the Ruam Mit Thai Cafe in St. Paul, MN.

Ingredients

• Choice of meat-beef, pork, shrimp(leave some liquid when cooking meat)
• 1 lb. bag of rice noodles(don't substitute)
• 3 T. sugar
• 2 T. vinegar
• 2 T. fish sauce
• 1 t. salt
• 1/4 t. pepper
• 2 T. vegetable oil
• 2 large eggs
• 1/2 t. msg
• 2 t. sweet soy sauce
• 1/2 lb. fresh beansprouts
• 1/4 c. green onions, cut into 1" long pieces
• 3 cloves of garlic, pressed and minced
• Crushed peanuts and lemon wedges for garnish

Details

Preparation time 40mins
Cooking time 50mins

Preparation

Step 1

Soak noodles in a cold-water bath at room temperature for approximately 2 hours or til noodles are pliable. Drain and set aside.
Heat wok & oil on high and cook meat. Cook thoroughly.
Add garlic and lightly brown.
Add eggs and stir til holks break and egg fully cooks.
Add noodles, vinegar, fish sauce, msg and pepper.
Stir vigorously until noodles become soft-noodles will get sticky quickly when they cook.
Reduce heat to medium. Continue shtirring and add soy sauce and sugar. Stir until noodles become an even brown color.
Add bean sprouts and green onions. Mix well.
Turn off heat and put pad thai on individual plates.
Garnish with peanut/lemon wedges if desired.
Add crushed red pepper for spice.

COOK'S TIP: Have ingredients measured out and ready to go--ingredients already put in wok should not sit for very long as you add others ingredients. Don't skip the msg.