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Pad Thai, Fried Noodles Thai Style

There must be as many recipes for this dish as there are cooks. Adapt to what you have on hand. Most often eaten when going to the market as a quick snack, it is not really a dish Thais cook at home!

Ingredients

• 1/2 package (16oz) wide rice noodles
• 2 1/2 tbsp. vegetable oil
• 2 cloves garlic
• 1/4 lb. pork, cut into 1" by 1/4" pieces
• 3 tbsp. dried shrimps, small size
• 2 tbsp. salted radish, chopped (optional)
• 2 tbsp. fish sauce
• 1 tbsp. thin soy sauce
• 2 1/2 tbsp. coconut palm sugar
• 1 tbsp. lime juice
• 1 cup bean sprouts
• 1/4 cup unsalted roasted peanuts, crush in a mortar & pestle or chop with a chef's knife
• Cilantro to garnish

Preparation

1. Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20 minutes until softened. Drain.
2. Heat oil in wok, until hot but not smoking. Add smashed garlic. Add pork. Fry until meat is no longer pink.
3. Add noodles, dried shrimps, fish sauce, sugar, lime juice and bean sprouts. Stir fry for another 3 to 4 minutes until mixed up and heated through.
4. Add salted radish, if using (rinse if very salty). Stir fry another minute. Toss in the peanuts, tossing to mix.
5. Remove to a platter or individual plates to serve. Garnish with cilantro.

Serves 2.

Image © 2002, Sangdad Publications, Authentic Thai Food Cookbook.

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