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Pad Thai
Recipe courtesy Gourmet magazine

Ingredients
3/4 pound dried flat rice noodles* (about 1/4 to
1/2-inch wide)
3 tablespoons Asian fish sauce such as naam pla*
3 tablespoons ketchup
2 tablespoons rice vinegar
1 1/2 tablespoons firmly packed brown sugar
1/4 teaspoon cayenne, or to taste
3 tablespoons vegetable oil
3 large eggs, beaten lightly
8 garlic cloves, minced
4 shallots, minced (about 1/2 cup)


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

3/4 pound medium shrimp, peeled, deveined, and cut into 1/2-inch pieces
3 cups fresh bean sprouts, rinsed and spun dry
4 scallions, halved lengthwise and cut crosswise into 1-inch pieces
3/4 cup water

For garnish:
1/3 cup crushed roasted peanuts (use a rolling pin)
1/4 teaspoon dried hot red pepper flakes
Small fresh red chiles, optional
Fresh coriander sprigs, optional
Lime wedges

*available at Asian markets


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Instructions
In a large bowl soak the noodles in cold water to
cover for 30 minutes, or until they are softened, and drain them well. In a small
bowl stir together the fish sauce, the ketchup, the vinegar, the brown sugar, and
the cayenne.

In a wok or non-stick skillet heat 1 tablespoon of the oil over moderate heat
until it is hot but not smoking, add the eggs, and cook them, stirring, until they
are scrambled and just cooked through. Transfer the eggs to a bowl and break them
into pieces with a spoon.

In the wok or a large heavy skillet heat the remaining 2 tablespoons oil over
moderately high heat until it just begins to smoke and in it stir-fry the garlic
and the shallots until the mixture is golden. Add the shrimp and stir-fry the

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

mixture 1 to 2 minutes, or until the shrimp are just cooked through. Add the
ketchup mixture, the noodles, 2 cups of the bean sprouts, the scallions, and the
water and cook the mixture, stirring, for 3 to 5 minutes, or until the noodles are
tender and the excess liquid is evaporated. Add the egg, toss the mixture well,
and mound it on a platter.

Sprinkle the noodle mixture with the peanuts and the red pepper flakes and arrange
the remaining 1 cup bean sprouts around it. Garnish the dish with the chiles, the
coriander sprigs, and the lime wedges.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved