Thai Fried Noodles

Click to Enlarge	Thai Fried Noodles Thailand - Pad Thai
	Serves Effort: Sched: DoAhead:	2 main ** 1 hr Part		A very popular noodle dish in Southern California Thai restaurants and a classic "fast food" dish in Thailand. It is commonly made with shrimp but can also be made with pork, chicken or beef. Dev Note needs to be proofed for quantities to serve 2.

2
1
8
2
1-1/2
6
2
1
1
1-1/2
2
4
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cl

oz
T
T
oz
T
t
T
oz

T
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Garlic
Egg
Rice Noodles (1)
Lime Juice
Fish Sauce
Shrimp - or (2)
Peanuts roasted (3)
Chili Powder (4)
Preserved Radish (5)
Bean Sprouts
Scallions
Oil
-- Serve with
Cilantro
Lime Wedges
Chili Garlic Sauce

Prep

Soak NOODLES if using dried (see Note-1) in warm water. Cut and unroll if using fresh.
Chop GARLIC fine.
Cut SHRIMP or other main ingredient into bitesize pieces. Pork, beef and chicken should be sliced very thin across the grain as there will be very little cooking time.
Chop PRESERVED RADISH fine.
Cut SCALLIONS into 1-1/2 inch lengths.
Squeeze LIME JUICE.
Set up ALL INGREDIENTS ready to go and lay out in the order listed.

Run

In a wok or large sauté pan heat OIL and fry Garlic stirring until light golden, then stir in EGG and scramble with the garlic until starting to set.
Stir in Noodles just enough to get them coated with oil.
Add All Ingredients one by one in the order listed stirring just once between each and being careful not to break up the noodles.
Serve immediately with condiments listed.

NOTES:

Rice Noodles: this weight is for fresh noodles. If using dried start with 3 oz and soak for 15 to 30 minutes depending on size and thickness.
Main: Shrimp is common but pork, beef and chicken are aso used.
Peanuts: roasted and unsalted, or roast your own from raw.
Chili Powder: I use Korean course which is fairly mild. Suit your own taste.
Preserved Radish: often called "preserved turnip" is salted and pickled diakon radish. It is all shriveled up but quite crisp still. Having little flavor it is included for its crunchy texture.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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