PAD THAI
Ingredients:
12 jumbo shrimp
3 oz. dry rice noodle (3 - 5 mm)
2 oz. fresh bean sprouts
1 oz. chopped (1") green onion
Fish sauce to taste
3 oz. oyster sauce
3 vinegar
2 T. sugar
2 T. preserved turnip
2 T. crushed peanuts
1 T. paprika
2 large eggs
1 tsp. red chili (if you like it HOT)
1/2 lemon
Presoak the noodles for at least 30 minutes in room temperature
water. They should be soft yet firm. Heat and season the wok.
Add the shrimp and grill for 90 seconds. Add the eggs. When the
eggs are not quite finished, add the noodles, sugar, peanuts,
turnips and paprika.
Stir fry for approximately 45 seconds or until all ingredients are
mixed together and the noodles are wilted. Add the fish sauce,
oyster sauce and vinegar. Follow with the bean sprouts, green
onions and red chili. Stir fry quickly ensuring everything in mixed
together. If you like wet noodle dishes, deglaze with 5 ounces
water stock. If you like firmer dry noodles, deglaze with only
2 ounces water stock.
Place on serving plate and garnish with more bean sprouts and
a lemon wedge.
B-man
