Sawatdee Pad Thai

Ingredients

• 1 (8 ounce) package rice noodles
• 3 tablespoons oil
• 3 garlic cloves
• 1/4 cup fresh shrimp or prawns (optional)
• 1/4 cup Thai fish sauce (available at Asian markets
• 1/4 cup sugar
• 2 tablespoons vinegar
• 1 tablespoon paprika
• 1 egg, beaten
• 1 tablespoon sweet black soy sauce
• 2 green onions (green part only), chopped
• 1/4 cup ground roasted peanuts
• 1 cup bean sprouts
• For garnish:
• 1/2 cup bean sprouts
• 1/2 cup chopped green onions (green part only)
• 1/2 lemon, cut in wedges

Directions

• Step 1
  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.
• Step 2
  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.
• Step 3
  3. Add the fish sauce, sugar, vinegar, and paprika; stir-fry the mixture until thoroughly combined.
• Step 4
  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.
• Step 5
  5. Mix in the soy sauce, green onions, peanuts and bean sprouts; stir well to combine.
• Step 6
  6. Place on a serving dish; arranging the additional bean sprouts and green onions with the lemon wedges in an attractive manner.

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