*  Exported from  MasterCook  *

                              PAD THAI (2)

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    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       t            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, 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: [email protected] (Sue Stigleman)



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