My son Steve, currently teaching in Kunming, China, spent some years in Thailand. He and his Chinese wife visited recently,and I touched a nostalgic nerve by serving this favorite recipe. The platter heaped with noodles, shrimp, bean sprouts, toasted peanuts, etc. artfully ornamented with a ring of sliced tomatoes and cucumber arrived upon the dining table, and Steve said, "Mom, you've taken street food and turned it into an art form!"
PAD THAI
4 Servings
¾ pound thin rice noodles. Soak in lukewarm water 15 minutes, until limp
2-3 tablespoons oil
3 or 4 cloves garlic, finely chopped
1 can small shrimp, or 1 cup cooked, peeled shrimp
2 tablespoons Thai fish sauce or Chinese soy sauce
3 Tablespoons ketchup
2 eggs, beaten with a little water
1 cup bean sprouts if available
¼ cup chopped toasted peanuts
¼ teaspoon red pepper flakes or to taste
Small handful chopped cilantro or parsley
Garnishes
2 green onions, finely sliced
Chopped cilantro or parsley
2 Tablespoons more of chopped toasted peanuts
Halved cherry tomatoes or tomato wedges
Cucumber slices
Immerse the noodles briefly in a large saucepan of boiling water until tender. Drain. Toss with a tablespoon or two of oil so they won't stick together.
Heat the oil and fry the garlic and shrimp. (If using canned shrimp, drain the liquid into a cup and add it later)
When garlic turns light golden, stir in the ketchup, soy sauce or fish sauce, and the eggs.
Add noodles and the third group of ingredients..
Turn out onto a platter.
Top with the green onions, cilantro or parsley, and peanuts.
Arrange tomatoes and cucumber slices around the edge of the pile of food.
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