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Pad Thai 17

This Pad Thai 17 recipe uses Oil, Bean Sprouts, Thai Fish Sauce, White Vinegar, and White Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 8 oz
• 1 cup
• 1/4 cup
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   In a large wok, heat oil and stir-fry garlic for 30 seconds. Add shrimp and other meat if used.

2. 2

   Add the noodles, and stir-fry until al dente. Add sauce ingredients, cook to allow most of this to be absorbed (2 minutes or so).

3. 3

   Spread the noodles, etc. out to the sides, and add eggs. Some will crack the eggs directly into the wok, others will pre-scramble.

4. 4

   If cracked into the pan, start stirring them up when partially cooked, so you get 'streaky' yellow and white eggs.

5. 5

   As they cook, fold the noodle mixture back in.

6. 6

   Add 1/2 the bean sprouts, peanuts, red pepper, folded into the mixture.

7. 7

   Serve hot, garnished with the rest of the bean sprouts, chopped cabbage, cilantro. Serve with lime wedges to be squeezed into the noodles.