Pad Thai Shrimp and Rice Noodles Recipe

How to make it

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• Soak rice noodles in warm water to cover for 15 to 20 minutes.
• Prepare all the remaining ingredients and place them next to
• the stove, along with a small serving platter.
• When the noodles are very limp and white, drain and measure
• 2-1/2 cups.
• Set by the stove as well. The idea is to keep everything warm.
• Heat Wok or large skillet at medium-hi heat and add 1 tbs oil
• and swirl to coat the surface.
• When oil if very hot drop in garlic and toss until golden, about
• 30 seconds.
• Add shrimp and toss until they turn pink, for beef or pork until
• light brown, no more that 1 min. for shrimp.
• Remove from pan and set aside.
• Add the egg to pan and tilt the pan to spread it into a thin sheet.
• As soon as it begins to set, scramble it to break it into small
• lumps.
• Remove and set aside with shrimp.
• Heat 1 tbs of oil in wok or skillet and heat 30 seconds and add
• soften noodles.
• Thin noodles to cover the surface of the pan, then clump them
• together and gently turn over, repeat this process until the noodles soften and curl into ivory ringlets.
• Add fish sauce and turn noodles to evenly season.
• Add sugar and peanuts and continue to turn the noodles to
• season.
• Reserve some of the bean sprouts, green onion for garnish.
• Add the bean sprouts, green onions and the shrimp and egg
• mixture.
• Cook for 1 minute, turning often.
• Transfer noodles to the serving paltter and squeeze the juice
• of 2 lime wedges over the top.
• Garnish with remaining beansprouts and lime and serve at
• once.