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Pad-Thai

John Uher

Cal/Serv: 568

Yields: 4

Prep Time: 0 hours 30 mins

Total Time: 0 hours 30 mins

8 oz. 1⁄8-in.-wide flat rice sticks

1/4 c. rice vinegar

1/4 c. fish sauce (see Note)

2 tbsp. fresh lime juice

1 tbsp. sugar

3 tbsp. peanut oil or other vegetable oil

1 lb. raw

1 tbsp. minced garlic

2 large eggs

8 Thinly sliced radishes

4 scallions

1/4 c. dry-roasted unsalted peanuts

1/4 c. finely chopped fresh cilantro

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Soak the rice sticks in warm water to cover 20 minutes until softened. Drain.
Meanwhile, mix vinegar, fish sauce, lime juice and sugar in a cup.
Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic; cook 1 to 3 minutes, stirring two or three times, until cooked through. Transfer to a plate.
Heat remaining 2 Tbsp oil over medium-high heat. Add eggs and stir just until set. Add the radishes, scallions, drained rice sticks and vinegar mixture. Cook, stirring, 1 minute, or until rice sticks soften and wilt.
Place on a serving platter; top with shrimp, peanuts and cilantro. Toss to mix.
Look for rice sticks, fish sauce and rice or rice wine vinegar in your market's Asian food section. The rice sticks will still be a bit stiff after soaking but soften up during cooking. Serve this refreshing dish warm, right after you've added the lime-juice dressing.
Fish sauce A pungent seasoning sauce made from fermented salted fish. Don't be put off by your first sniff; you'll find that fish sauce, used judiciously, adds wonderful flavor to food.

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