Pad thai (2)
Yield: 2 Servings
Ingredients:
- 1/3 lb Flat rice stick noodles - (banh pho)
- 1/4 " wide
- 1/4 c Peanut oil
- 1/4 lb Pork - cut into matchstick strips
- 6 Shrimps peeled and deveined
- 1 ts Crushed garlic
- 1 Egg
- 2 tb Water
- 2 tb Rice vinegar
- 1 tb Fish sauce
- 1 tb Sugar
- 1/4 c Chopped toasted peanuts
- 1/4 ts Ground dry shrimp Freshly ground white pepper
- 1/4 ts Asian chili powder - (to taste)
- 1 c Bean sprouts - washed & drained
- 1/4 c Scallions
Instructions:
cut 3/4" long Fresh coriander Wedges of fresh lime Soak noodles in warm water for 60 minutes. Drain and set aside. Prepare all other ingredients and arrange near the wok. You will need to work fast. In the wok fry the pork in the peanut oil at medium heat. When half cooked add the shrimps and garlic and stir. Cook until shrimp and pork are done. Beat the egg and add it to the mixture. Cook stirring for about half a minute. Turn the heat to high. Add the drained noodles to shrimp mixture. Add water vinegar fish sauce sugar shrimp powder and most of the peanuts. Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on one side (Don't stir; keep checking the underside as if it were a big pancake). Flip it over as best you can and repeat until nearly cooked about 5 to 10 minutes. Add most of the sprouts and scallions. Stir and cook for another minute. Turn onto a plate. Top with the rest of the sprouts scallions and peanuts. Garnish with coriander and serve with a wedge of fresh lemon. From: stigle@cs.unca.edu (Sue Stigleman)
