Pad Thai

4 Tbsp vegetable oil, divided
1 egg, beaten
1/2 lb ( 227 g ) raw shrimp, peeled and de-veined*
(chopped chicken or pork may also be used)
1/2 box ( 8 oz / 227 g ) Rice Noodles, any width, soaked for stir-fry
4 scallions, chopped
1/3 cup coarsely chopped peanuts
1 packet Pad Thai Sauce
2 cups bean sprouts
Garnish cilantro and lime wedges
*Chopped chicken or pork may also be used.

1 In wok or large skillet, heat 2 Tbsp vegetable oil.

2 Add egg. Scramble lightly, about 20 seconds.

3 Add shrimp or meat. Stir fry until cooked through.

4 Add remaining vegatable oil. Add Rice Noodles. Stir fry 4-7 minutes until firm but tender.

5 Add scallions, peanuts and Pad Thai Sauce. Stir fry about 1 minute.

6 Stir in bean sprouts.

7 Serve hot garnished with cilantro and lime wedges.

This looks like a great recipe! Be sure to repost it when we return to ASIA …with PAN ASIAN as a subject, in the International Recipe Forum. We’ll be doing that next! Regards,

B-man :wink: