*  Exported from  MasterCook  *
                            PHAT THAI (PAD THAI)
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Thai                             Pasta
                 Beef                             Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         - Darwin Smith WXWG27A
      1/4   lb           Dried rice stick noodles
    2       tb           Vegetable oil
    1       tb           Coarsley chopped garlic
    8                    Shrimp, peeled and deveined
                         (here you can use a 1/4 lb
                         Of pork or beef and more
    1                    Egg, lightly beaten
    1       tb           Fish sauce
    2       ts           Sugar
    2       tb           Coarse chpd, dry-roasted
    1       c            Bean sprouts
    4                    Slender green onions,
                         -sliced in 1 inch length
    1                    Lime, quartered lengthwise
   Soak rice noodles in warm water to cover for 15 to 20 minutes. 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 2-1/2 cups. Set by the stove as well. The idea is to keep
   everything warm. Heat Wok or large skillet at medium-hi heat and add 1 tbs
   oil and swirl to coat the surface. When oil if very hot drop in garlic and
   toss until golden, about 30 seconds. Add shrimp and toss until they turn
   pink, for beef or pork until light brown, no more that 1 min. for shrimp.
   Remove from pan and set aside. Add the egg to pan and tilt the pan to
   spread it into a thin sheet. As soon as it begins to set, scramble it to
   break it into small lumps. Remove and set aside with shrimp. Heat 1 tbs of
   oil in wok or skillet and heat 30 seconds and add soften noodles. Thin
   noodles to cover the surface of the pan, then clump them together and
   gently turn over. repeat this process until the noodles soften and curl
   into ivory ringlets. Add fish sauce and turn noodles to evenly season. Add
   sugar and peanuts and continue to turn the noodles to season. Reserve some
   of the bean sprouts, green onion for garnish. Add the bean sprouts, green
   onions and the shrimp and egg mixture. Cook for 1 minute, turning often.
   Transfer noodles to the serving paltter and squeeze the juice of 2 lime
   wedges over the top. Garnish with remaining beansprouts and lime and serve
   at once. Serves 1 very hungry, or 2 appetizers.
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