Pad Thai with Shrimp
- 8 ounces small size rice noodles
- 3 tablespoons tomato sauce or tamarind paste
- 2 tablespoons vegetable oil
- 1 tablespoon pickled radish
- 3 tablespoons granulated
- 1/3 cup water or chicken stock
- 1 egg
- 3 tablespoons fish sauce
- 1/2 pound shrimp, cleaned and shelled
- 1 handful fresh bean sprouts, chopped once
- 2 ounces green onions, cut into 1/2 inch pieces
- 2 tablespoons finely
- Soak the rice noodles in cold tap water about 20 minutes, until they are "springy".
Then drain in a colander until needed. If using dried tamarind, soak the tamarind
in hot water for awhile, then mash with a fork to soften. Force as much of the mixture
as you can through a sieve to remove bits of bark, etc.
- Heat oil in wok, and add the tamarind/tomato sauce, pickled radish, and sugar.
Mix well and let heat up.
- Add the noodles, small portions at a time, and the water/stock. Mix well until
all the noodles are coated with the mixture. Add more liquid if necessary - it will
cook out. Don't be easy on the noodles - chop them with the spatula or spoon
some to separate them. It may help to "toss" the noodles like a salad,
to get them coated.
- Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything
thoroughly. The noodles will tend to "clump", so stir or "toss"
like a salad to get everything mixed, and to ensure that the egg and shrimp cook
thoroughly. It will help to cover the wok with a lid for a minute or so, then toss
the mixture, then cover again. You'll know it's done when the shrimp are
completely pink. There may be a little browning of the noodles; stirring will keep
them from burning.
- Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn
off the heat and let stand a minute or so.
From the kitchen of Martin James – Copenhagen, Denmark.