Pad Thai
November 8th 2009 -
Ingredients:
8 oz 1⁄8-in.-wide flat rice sticks
1⁄4 cup rice vinegar
1⁄4 cup fish sauce
2 Tbsp fresh lime juice
1 Tbsp sugar
3 Tbsp peanut oil or other vegetable oil
1 lb raw, peeled and deveined shrimp (any size)
1 Tbsp minced garlic
2 large eggs
8 thinly sliced radishes
4 scallions, cut in 1-in. lengths
1⁄4 cup dry-roasted unsalted peanuts, finely chopped
1⁄4 cup finely chopped fresh cilantro
Directions:
Soak the rice sticks in warm water to cover 20 minutes until softened. Drain.
Meanwhile, mix vinegar, fish sauce, lime juice and sugar in a cup.
Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; cook 1 to 3 minutes, stirring two or three times, until cooked through. Transfer to a plate.
Heat remaining 2 Tbsp oil over medium-high heat. Add eggs and stir just until set. Add the radishes, scallions, drained rice sticks and vinegar mixture. Cook, stirring, 1 minute, or until rice sticks soften and wilt.
Place on a serving platter; top with shrimp, peanuts and cilantro. Toss to mix.
