I found this Pad Thai recipe on the internet years ago and tweaked it to my liking with the help of a Thai woman with whom I used to work. Her recipe was a little different from that on the web so I combined what I liked best from each. Pad Thai is not one of my favorites, so I’m curious as to how I “tweaked it to my liking.” I don’t remember, but do know that W has always loved this recipe and just reminded me that he favors it over that that he recently had in New York. So you be the judge!

Preparation is the key to this recipe. Have everything ready to toss into the wok because once the cooking process starts, it will move quickly…hmmm, the butter cookie bake-off comes to mind… This recipe serves six.

INGREDIENTS

1/2 lb. dried rice noodles (1/8″ width)
1/2 lb. fresh shrimp*
1/4 c. fish sauce
2 1/2 tbs. sugar
3 tbs. white vinegar
3 tbs. lime juice
4 scallions
1/2 c. vegetable oil, but keep it handy as you’ll need a little more during stir-fry
2 cloves of garlic, minced
1 tsp. red pepper
2 eggs
1/4 lb. fresh bean sprouts
1/4 c. ground roasted peanuts
lime wedges
cilantro

*I prefer fresh shrimp, but substitute what you like…chicken, pork or the traditional dried shrimp and/or firm tofu or any combination of these.

Cover the noodles with warm water and soak for 20-25 minutes. (If you prefer, you can break these into shorter lengths for more manageable stir-frying.) The soaked noodles should be soft but not soft enough to mash between your fingers—they will soften more during stir-fry. Drain thoroughly and keep aside.

Peel and devein shrimp. If using chicken and/or pork, slice across the grain into strips 1/8″ thick and 1-2″ long.

Mix fish sauce, sugar, vinegar and lime juice and stir until sugar is dissolved. Set aside.

Slice the scallions (white and green parts) diagonally into pieces 1 1/2″ long. Set aside.

The cooking process will be fast, so get ready!

Heat the wok and add oil, swirling to cover the sides. Add red pepper and garlic and fry until lightly golden (do not burn or it will be bitter). Add shrimp and cook until pink. If using chicken and/or pork, fry until completely cooked. When the shrimp or meats are cooked remove from the wok to prevent over-cooking. Add noodles, tossing lightly to coat with oil and garlic. Add the liquid mixture, bring to a boil and fold in noodles. Reduce heat to medium and stir until the liquid is absorbed. Using a spatula, lift the noodles to one side of the wok, drizzle a little oil on the wok’s opposite side then break an egg and drop into the oil. Break the yolk and lay the noodle mixture over the egg. Immediately repeat this process on the other side of the wok with the other egg. Add the shrimp or meats back into the wok mixture. Let the eggs cook over medium heat until almost dry. Add a little more oil if the eggs and noodles begin to stick. When the eggs are set, use the spatula to fold the noodle mixture over the eggs and continue folding until the eggs are broken and well-distributed. Add the bean sprouts and scallions and toss quickly, cooking for a few minutes until they are tender but not too soft.

Turn out onto a serving platter and sprinkle with chopped peanuts and squeeze the lime juice over top. Hope you like it…enjoy!