Pad Thai - cooking recipe

Ingredients
    1/2 lb cellophane noodle (must be mung bean flour)
    1/2 lb shrimp
    1/4 cup fish sauce (nam pla)
    1/4 cup white vinegar
    1/4 cup sugar
    1 teaspoon paprika
    1 bunch scallion
    1/2 cup vegetable oil
    2 cloves garlic, crushed
    2 eggs, beaten
    3/4 lb bean sprouts
    2 tablespoons red chilies, crushed
    3/4 cup peanuts, coarsley ground
    2 limes
Preparation
    Soak noodles in warm water until soft, about 10 minutes.
    Prepare shrimp (or shredded/diced chicken/meat).
    Mix together fish sauce, vinegar, sugar, and paprika.
    Chop scallions into small bite-size pieces.
    In wok or large skillet, stir fry garlic in oil for one minute.
    Add shrimp and cook until pink.
    Add noodles and sauce from step 1 and 3.
    Cook for 2 minutes.
    Make space in the mixture to put the eggs.
    Let them set for 30 seconds, then stir them into the mixture.
    Cook for 2 more minutes.
    Add bean sprouts and scallions.
    Cook for 2 more minutes.
    Serve hot topped with chopped chilis, peanuts, and lime juice.

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