Pad Thai (2)
| Yield: | 2 Servings |
| Categories: | Thai |
| 1/4 | lb | Flat rice stick noodles (banh pho), 1/4 " wide (up to 1/3) |
| 1/4 | c | Peanut oil |
| 1/4 | lb | Pork, cut into matchstick strips |
| 6 | Shrimps, peeled and deveined | |
| 1 | ts | Crushed garlic |
| 1 | Egg | |
| 2 | tb | Water |
| 2 | tb | Rice vinegar |
| 1 | tb | Fish sauce |
| 1 | tb | Sugar |
| 1/4 | c | Chopped toasted peanuts |
| 1/4 | ts | Ground dry shrimp |
| Freshly ground white pepper | ||
| 1/4 | ts | Asian chili powder (to taste) |
| 1 | c | Bean sprouts, washed and drained |
| 1/4 | c | Scallions, cut 3/4" long |
| Fresh coriander | ||
| Wedges of fresh lime |
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