Pad-Thai


Yield: 2 Servings
 
      7 oz Narrow rice noodles; soaked
      3 tb Cooking oil
      1 tb Garlic; chopped
      1    Egg
      4 tb Firm yellow bean curd; diced
      3 oz Prawns; shelled & deveined
    1/2 tb Pickled chinese radish
      3 tb Sugar
      2 tb Fish sauce
      4 tb Vinegar
    1/2 tb Paprika
      2 tb Roasted peanuts; chopped
      6 oz Bean sprouts
    1/3 c  Spring onions; cut in 1" len
    1/4 ts Ground chili
      1    Fresh lime; sliced
 
In a large frying pan, heat oil over medium-high heat, sauté the
garlic and pickled radish for 1 minute; then, add the egg and keep
stirring. Add the prawns, beancurd and the noodles; then, season
with sugar, fish sauce, vinegar, paprika and 1 tbsp. peanuts. Toss
and cook for 10 minutes, until the noodles turn soft. Then, add
the spring onions, ground chili and half of the bean sprouts, and
remove from heat. Garnish with 1 tbsp. of chopped roasted peanuts.

Serve with the remaining bean sprouts with the lime on the side.

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Recipe by: The Elegant Taste of Thailand