Pad Thai - Mel's version

Pad Thai - Mel's version

Recipe By     : Melody's version of local resaurant's Pad Thai
Serving Size  : 4    Preparation Time :0:00
Categories    : Pad Thai

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  lb            flat rice noodles 1/4 wide -- Jantaboon/ banh pho

                        Cooking Sauce:
   1 1/3  c             water
     1/2  c             Nam Pla (fish sauce)
   4      tbsps         molasses
   5      tbsps         sugar or palm sugar
   3      tbsps         oriental vinegar, tamerand or lime juice
   1      tbsp          red pepper flakes -- crushed
                        Dish Ingredients:
   1      tbsp          peanut oil
   1      lb            shrimp -- peeled and deveined
   2      cloves        garlic -- minced
   2                    scallions -- chopped
   1      1 Inch Piece  gingerroot -- minced
   2                    eggs -- lightly beaten
   1/2  cake          tofu, chicken breast or pork -- diced or julienned

   1/4  c             dry-roasted peanuts -- chopped
   2      c             bean sprouts
                        Garnishes:
   2                    scallions -- chopped
   1      c             bean sprouts
   2      tbsps         fresh cilantro -- garnish
   1                    lime in wedges -- garnish
     1/2  c             Chad Po (salted radishes) (3) -- optional

garnish
                        bottled fresh chile paste (sambal oelek) --

optional garnish
                        Peanut Sauce:
     1/4  c             Adams chunky peanut butter
   1      tbsp          Nam Pla
   1      tbsp          brown sugar
   1      tbsp          molasses
   1      tsp           oriental vinegar

Soften rice noodles by soaking in cold water to cover for about 30
minutes; drain. Mix Cooing sauce; set aside. Heat oil in non stick
skillet over medium-high heat. Add shrimp, garlic and ginger and saute
until shrimp are pink and firm, about 3 minutes; set aside. Pour eggs
into skillet. When bottom of egg has set, about 15 to 30 seconds, add
drained noodles and sauce and stir fry or toss with two spoons until
eggs are cooked through and most of liquid ahs been absorbed by noodles,
about 5 minutes. Carefully mix in shrimp, tofu, peanuts, 1 cup bean
sprouts and scallions. Mix Peanut Sauce. Serve with garnishes and Peanut
Sauce.