Pad Thai

Name: Pad Thai
Ingredients: 14 oz pkg. rice noodles, break up a little; 1/2 c oil; 5-6 garlic cloves; 1/4 c chopped pickled turnips, daikon, preserved or salted (red or yellow); 1/2 c white vinegar; 1/4 c fish sauce; 1 T paprika'1/4 c sugar; 2 eggs beaten cook separately and chop fine; 1/4 lb bean sprouts; 3 scallions, cut into pieces; 1/2 cup unsalted peanuts; lemon or lime wedges and cilantro; optional: shrimp, chicken

13 ingredients

3 steps

Ingredients

14 oz pkg. rice noodles, break up a little
1/2 c oil
5-6 garlic cloves
1/4 c chopped pickled turnips, daikon, preserved or salted (red or yellow)
1/2 c white vinegar
1/4 c fish sauce
1 T paprika'1/4 c sugar
2 eggs beaten cook separately and chop fine
1/4 lb bean sprouts
3 scallions, cut into pieces
1/2 cup unsalted peanuts
lemon or lime wedges and cilantro
optional: shrimp, chicken

Directions

1

In a large bowl, soak rice noodles in 10-12c cold water for 2 hours. Drain and cover w damp cloth.
2

In wok heat oil and stir fry the garlic till light brown then add the pickled turnips and shrimp if using it. Take out shrimp so it doesn't overcook.
3

Stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed fold in the noodles. When the noodles are completely coated continue cooking till soft. Stir in bean sprouts and other ingredients, saving some of the sprouts for last. Garnish with cilantro, peanuts and lime wedges