Pad Thai

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb cellophane noodle (must be mung bean flour)
• 1/2 lb shrimp
• 1/4 cup fish sauce (nam pla)
• 1/4 cup vinegar
• 1/4 cup sugar
• 1 teaspoon paprika
• 1 bunch scallion
• 1/2 cup vegetable oil
• 2 cloves garlic, crushed
• 2 eggs, beaten
• 3/4 lb bean sprouts
• 2 tablespoons red chilies, crushed
• 3/4 cup peanuts, coarsley ground
• 2 limes

Recipe

• 1 soak noodles in warm water until soft, about 10 minutes.
• 2 prepare shrimp (or shredded/diced chicken/meat).
• 3 mix together fish sauce, vinegar, sugar, and paprika.
• 4 chop scallions into small bite-size pieces.
• 5 in wok or large skillet, stir fry garlic in oil for one minute.
• 6 add shrimp and cook until pink.
• 7 add noodles and sauce from step 1 and 3.
• 8 cook for 2 minutes.
• 9 make space in the mixture to put the eggs.
• 10 let them set for 30 seconds, then stir them into the mixture.
• 11 cook for 2 more minutes.
• 12 add bean sprouts and scallions.
• 13 cook for 2 more minutes.
• 14 serve hot topped with chopped chilis, peanuts, and lime juice.