Pad Thai - Sauteed Rice Noodles
| Yield: | 1 Servings |
| Categories: | Shrimp, Pasta, Thai, Seafood |
| 16 | oz | Pkg rice noodles |
| 1/2 | c | Vegetable oil |
| 5 | Or 6 garlic cloves; finely chopped | |
| 1 | lb | Medium shrimp; shelled and deveined |
| 2 | Firm bean curd squares; cut into 1/2 inch cubes | |
| 1/4 | c | Pickled turnips; coarsely chopped |
| 1/2 | c | White vinegar |
| 3/16 | c | Fish sauce |
| 1 | tb | Paprika |
| 1/4 | c | Sugar |
| 2 | Eggs; beaten | |
| 1/4 | lb | Mung bean sprouts |
| 3 | Scallions; cut into 1/2 inch pieces | |
| 1/2 | c | Unsalted peanuts; ground |
| 1 | Fresh red chili pepper; seeded & coarsely chopped | |
| 1 | Lemon; cut into wedges | |
| x | Coriander leaves; for garnish | |
| 1/4 | c | Crushed red pepper; (optional) |
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