Pad Thai with Shrimp
|Rice noodles||7 Ounce|
|Vegetable oil||3 Teaspoon|
|Onions||2 , diced|
|Minced garlic||2 Teaspoon|
|Shrimps||12 Medium, peeled and deveined|
|Tomato ketchup||2 Tablespoon|
|Fish sauce||2 Tablespoon|
|White sugar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Eggs||2 , beaten slightly|
|Bean sprouts||1⁄2 Pound|
|Peanuts||1 Cup (16 tbs), chopped|
|Lemon||2 , sliced|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
|Coriander||1⁄2 Cup (8 tbs), roughly chopped|
In a bowl or saucepan, put the noodles in water for 10 minutes (boil if you want it chewier); drain them. Put noodles in hot water, and soak them in hot water for 20 minutes; drain them. Rinse with cold water; drain them to make it look fresh and not sticky then set aside.
Heat the oil after pouring it in a wok or large heavy frying pan over medium heat. Fry onion and garlic until onion is soft and translucent and aromatic, about 5 minutes. Add shrimp, and cook until pink. Pour some tomato ketchup, fish sauce, sugar, lemon juice and vinegar. You can also use some thai green curry to add additional flavor. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained and stir-fried noodles, bean sprouts, and peanuts. Mix while cooking until noodles are tender. Dish it out in square platter and present it with un-chopped cilantro.
If you will use fresh shrimps they will give better taste and enjoy your shrimp pad Thai.