Pad Thai

This is Thailand's most famous noodle dish.

Ingredients

• 12 ounces of Pad Thai noodles
• 8 cups cold water
• ¼ cup olive oil
• 1 Tablespoon garlic, chopped
• 16 medium shrimp, shelled and deveined (with the veins taken out)
• 2 ounces firm brown tofu, cut into ¼-inch cubes
• 2 eggs, beaten
• ¼ cup crushed unsalted peanuts
• 3 Tablespoons fish sauce
• 2½ Tablespoons rice vinegar
• 1 Tablespoon sugar or 1½ Tablespoons honey
• 2 teaspoons paprika
• ½ teaspoon crushed red pepper or cayenne pepper
• 3 ounces fresh bean sprouts
• ¼ cup leeks, cut into 1½ to 2-inch-long shreds

Procedure

1. In a large bowl, soak noodles in cold water 45 minutes.
2. Drain in a colander (special bowl with holes for draining) and set aside.
3. Heat olive oil in a large skillet over high heat.
4. Add garlic and sauté until lightly browned, about 1 minute.
5. Add shrimp and tofu and sauté 1 minute.
6. Add eggs and stir 30 seconds.
7. Add noodles, peanuts, fish sauce, vinegar, sugar, paprika, and red pepper and stir constantly for 3 minutes.
8. Remove from heat and transfer to a platter. Sprinkle with bean sprouts and leeks and serve.

Serves 8 to 10.

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