Sawatdee Pad Thai

1 (8 ounce) package rice noodles
3 tablespoons oil
3 garlic cloves
¼ cup fresh shrimp or prawns (optional)
¼ cup Thai fish sauce (available at Asian markets
¼ cup sugar
2 tablespoons vinegar
1 tablespoon paprika
1 egg, beaten
1 tablespoon sweet black soy sauce
2 green onions (green part only), chopped
¼ cup ground roasted peanuts
1 cup bean sprouts
For garnish:
½ cup bean sprouts
½ cup chopped green onions (green part only)
½ lemon, cut in wedges

1. Soak the rice noodles in cold water for 30 minutes or until soft (I tend to soak them for as long as 2 hours in order to ensure that all noodles are soft). Drain noodles and set aside.

2. Heat a large skillet or wok until hot, then add the oil. Stir-fry the garlic and fresh shrimp. Add the noodles and stir-fry until the noodles are translucent. It mad be necessary to reduce the heat if the mixture is cooking too quickly or if the noodles are sticking together.

3. Add the fish sauce, sugar, vinegar, and paprika; stir-fry the mixture until thoroughly combined.

4. Stir in the egg. Turn the heat to high and cook, stirring gently, until the egg sets. Thoroughly combine the mixture, and continue cooking over medium- high heat for about 2 minutes until most of the liquid is reduced.

5. Mix in the soy sauce, green onions, peanuts and bean sprouts; stir well to combine.

6. Place on a serving dish; arranging the additional bean sprouts and green onions with the lemon wedges in an attractive manner.

Serves: 4