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Pad Thai (Thai Fried Noodles)
Pad Thai (Thai Fried Noodles)
Yield: Makes 4 servings
Ingredients:
7-1/4cups water, divided
12ounces dried thin rice stick noodles
4tablespoons vegetable oil, divided
3tablespoons light brown sugar
3tablespoons soy sauce
2tablespoons lime juice
1tablespoon anchovy paste
2eggs, lightly beaten
12ounces medium shrimp, peeled and deveined
2cloves garlic, minced
1tablespoon paprika
1/4to 1/2 teaspoon ground red pepper
8ounces fresh bean sprouts, divided
1/2cup coarsely chopped unsalted dry-roasted peanuts
4green onions with tops, cut into 1-inch lengths
1/2lime, cut lengthwise into 4 wedges, for garnish
Preparation:
1.Place 6 cups water in wok; bring to a boil over high heat. Add noodles; cook 2 minutes or until tender but still firm, stirring frequently. Drain and rinse under cold running water to stop cooking. Drain again and place noodles in large bowl. Add 1 tablespoon oil; toss lightly to coat. Set aside.2.Combine remaining 1-1/4 cups water, brown sugar, soy sauce, lime juice and anchovy paste in small bowl; set aside.3.Heat wok over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon oil into wok and heat 15 seconds. Add eggs and cook 1 minute or just until set on bottom. Turn eggs over and stir to scramble until cooked but not dry. Transfer to medium bowl; set aside.4.Heat wok over high heat until hot. Drizzle 1 tablespoon oil into wok and heat 15 seconds. Add shrimp and garlic; stir-fry 2 minutes or until shrimp begin to turn pink and opaque. Add shrimp to eggs.5.Heat wok over medium heat until hot. Drizzle remaining 1 tablespoon oil into wok and heat 15 seconds. Stir in paprika and red pepper. Add cooked noodles and anchovy mixture; cook and stir about 5 minutes or until noodles are softened. Stir in 3/4 of bean sprouts. Add peanuts and green onions; toss and cook about 1 minute or until onions begin to wilt.6.Add eggs and shrimp; stir-fry until heated through. Transfer to serving plate and garnish with remaining bean sprouts and lime wedges.
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