Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Dried rice stick noodles 2 tb Coarsely chopped peanuts
2 tb Vegetable oil -- (dry-roasted type)
1 tb Coarsely chopped garlic 1 c Bean sprouts
8 Shrimps, peeled and deveined 4 Slender green onions
1 Egg; lightly beaten -- sliced in 1 inch lengths
1 tb Fish sauce 1 Lime; quartered lengthwise
2 ts Sugar

Paht Thai is a noodle dish almost everyone seems to like. A tangle of
slender rice noodles is sauteed with garlic, shallots, and an orchestra
of sweet, sour, and salty ingredients that play a piquant symphony of
Thai flavors. A handful of fresh bean sprouts provides a cooling
contrast to the hot, seasoned noodles, and circles of lime invite you to
bring sourness to center stage as you begin to eat.

Traditional ingredients are salty dried shrimp; crispy pieces of fried,
pressed bean curd; sweet-sour nuggets of pickled white radish; chopped
peanuts; flat, green garlic chives; and a balanced chorus -- sweet,
sour, salty, hot -- of palm sugar, tamarind, vinegar, lime, brown bean
sauce, and crushed dried red chilies.

Thai cooks blithely tinker with the classic formula to create signature
versions, and you can, too. Siriluk Williams, owner of Sukothai
Restaurant in Ft. Lauderdale, Florida, gave me her recipe for
home-style paht Thai. I love its accessible ingredients, simple steps,
and delicious results.

Instructions:
=============
Soak rice noodles in warm water to cover for 15 to 20 minutes.
Meanwhile, prepare all the remaining ingredients and place them next to
the stove, along with a small serving platter. When the noodles are
very limp and white, drain and measure out 2 1/2 cups. Set these by the
stove as well.

Heat a wok or large, deep skillet over medium-high heat. Add 1
tablespoon of the oil and swirl to coat the surface. When the oil is
very hot, drop a piece of the garlic into the pan. If it sizzles
immediately, the oil is ready. Add the garlic and toss until golden,
about 30 seconds. Add the shrimp and toss until they turn pink and are
opaque, no more than 1 minute. Remove from the pan and set aside.

Add the egg to the pan and tilt the pan to spread it into a thin sheet.
As soon as it begins to set and is opaque, scramble it to break it into
small lumps. Remove from the pan and set aside with the shrimp.

Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the
softened noodles. Using a spatula, spread and pull the noodles into a
thin layer covering the surface of the pan. Then scrape them into a
clump again and gently turn them over. Hook loops of noodles with the
edge of the spatula and pull them up the sides, spreading them out into
a layer again. Repeat this process several times as the stiff, white
noodles soften and curl into ivory ringlets. Add the fish sauce and
turn the noodles so they are evenly seasoned. Add the sugar and
peanuts, turning the noodles a few more times.

Reserving a small handful for garnish, add the bean sprouts, along with
the green onions and shrimp-egg mixture. Cook for 1 minute, turning
often. Transfer the noodles to the serving platter and squeeze the
juice of 2 lime wedges over the top. Garnish with remaining bean
sprouts and lime wedges and serve at once.

Serves 1 as a main course, 2 as an appetizer.

Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2

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