Pad Thai

Source: egroeber@magnus.acs.ohio-state.edu (Elizabeth A Groeber)

NOTE 1: This recipe is a modified version of that given in Thai Cooking Made Easy. My boyfriend and i concluded we think its better than the local thai restaurant's.

NOTE 2: Tamarind juice. Tamarind is purchased in bricks from the oriental market. To make juice, steep about an inch cube of tamaraind in about 1/3 cup of hot water for about 10 min. Strain off the solids and the resulting liquid is tamarind juice.

INGREDIENTS:
1/2 lb broad rice noodles
1/2 lb shrimp, chicken, or pork, or mix of these.
2 T vegetable oil
1 tsp minced garlic
2 eggs slighlty mixed
1 1/2 T Fish sauce (may be omitted)
1 1/2 T tamarind juice (see note)
1 T sugar
1 tsp ground chili pepper (optional or to taste)
1/4 tsp paprika powder
1/3 lb bean sprouts
3 T ground roasted peanuts
1 bunch green onions, cut in 2 inch long thin strips
salt to taste

Soak noodles in hot water till al dante, drain. Prepare meat by shelling and deveining shrimp or cutting chicken or pork into thin strips. Combine in a bowl the fish sauce, tamarind juice, sugar, chili, and paprika. Heat oil in wok, add garlic and fry, not allowing the garlic to burn. Add the shrimp or meat, stir fry. When nearly cooked add the eggs, continuing to stir fry. When eggs are cooked, add the noodles, and mixture in bowl, stir fry till thoroughly mixed, about 3-5 min. Add the sprouts, peanuts and green onions, continuing to fry and mix till heated through. (Sprouts and onions should be cooked till just warmed, not soggy.) Serve, garnished with more sprouts, green onions, peanuts, and wedge of lime to squeeze over just before eating.