Pad Thai (Stir-Fried Rice Noodles)


Yield: 4 Servings
 
    1/2 lb Dried flat rice noodles, 1/8 inch thick (sen lek)
    1/4 c  Light-brown sugar
      3 tb White vinegar
      3 tb Fish sauce (nampla)
      1 tb Tamarind paste mixed with 1 T water, or 2 T molasses
    1/4 ts Coarsely ground dried red chiles, or to taste
      1 tb Dried shrimp, minced
      2 tb Canola or other vegetable oil
      2    Shallots, minced
      2 lg Cloves garlic, peeled and minced
      2 ts Salt, or to taste
    1/4 lb String beans, trimmed and thinly sliced lengthwise
    1/4 lb Sugar-snap peas, cut in half
     12 md Shrimp (about 1/2 lb), peeled and deveined
      1 c  Bean sprouts
      3    Scallions (green parts only), very thinly sliced
           --- on the diagonal
      1 tb Roasted peanuts, coarsely chopped, for garnish
      1    Lime, quartered lengthwise, for garnish
           Coriander sprigs, for garnish
 
1. Soak noodles in warm water for 20 minutes, or until softened; drain
well. Meanwhile, combine 1/4 C water, sugar, vinegar, fish sauce, tamarind
mixture, and dried chiles in a small saucepan. Simmer, stirring, for 5
minutes. Remove from heat, add dried shrimp, and set aside.
  
2. Heat oil in a large nonstick skillet or wok over medium heat. Add
shallots and garlic and stir-fry for 2 minutes. Stir in sugar mixture and
reduce heat to lowest possible setting. Bring a medium saucepan of water to
a boil. Salt water, add string beans, and cook for 1 1/2 minutes. Add
sugar-snap peas and continue cooking for 30 seconds. Drain and set aside.
  
3. In another large nonstick skillet, cook shrimp over mediuzn-high heat, 3
minutes per side. Meanwhile, add noodles, a quarter of the bean sprouts,
and half the scallions to the shallot mixture. Raise heat to high and boil,
stirring, for 2 minutes. Add shrimp, string beans, and sugar-snap peas, and
stir for 1 minute more. Turn out noodles onto a platter, sprinkle with
peanuts and remaining scallions, and arrange lime quarters, coriander
sprigs, and remaining bean sprouts beside them.

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Martha Stewart Living/Sept./94
Put together by Di Pahl & <gg>
Submitted By MICHAEL ORCHEKOWSKI   On   11-07-94