Pad Thai

By Ellan

Ingredients

• 8 oz. dried rice noodle sticks
• 1/4 cup fish sauce
• 2 tab. rice wine vinegar
• 2 tab. sugar
• 1/4 peeled and de-veined shrimp, halved lengthwise
• 1/4 lb. ground pork
• 1/4 teas. cayenne
• 3 tab. peanut oil
• 2 tab. minced garlic
• 2 large eggs
• 2 cups bean sprouts
• 2 cups sliced green onions
• 1/4 cup chopped roasted unsalted peanuts
• 1/4 cup minced fresh cilantro
• 1 tab. fresh lime juice

Preparation

Step 1

In a large, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain.

In a small bowl, combine the fish sauce, vinegar, and sugar and stir until the sugar dissolves. Set aside. Season shrimp and pork with cayenne.

In a Wok or large saucepan, heat the oil over med. high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the Shrimp and pork and cook until the shrimp are just cooked through and the pork is brown, 1 to 2 minutes. Transfer to plate and cover to keep warm.

Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the shrimp and pork, and peanuts, and cook for 30 seconds. Transfer to serving platter and toss with the cilantro and lime juice. Serve immediately.