PAD THAI

2 Servings
rice noodles
Thai
tangy thai shrimp chicken peanuts Appetizers rice noodles Thai

4 tablespoons king oil
1/2 teaspoon lic finely chopped
1 tablespoon preserved nip chopped
1 tablespoon firm u cut into 1/2" strips
1 tablespoon dried imp
8 medium imp peeled and deveined
8 oz. e noodles soaked in warm water
1 (10 minutes and ined)
4 tablespoons water
1 tablespon roasted peanuts coarsely
1 ground
21/2 tablespoons ar
4 tablespoon e vinegar
4 tablespoons h sauce
1/2 tablespoon rika
2 s
1 cup fresh n sprouts
1 stalk llion julienned
1 e wedges (garnish)

1.In a wok or large skillet, heat oil on high heat and stir-fry garlic, preserved turnip, firm tofu, and dried shrimp. 2.Add shrimp and sautee until cooked. Add rice noodles and water; sautee well until noodles are soft. 3.Stir in roasted peanuts, sugar, vinegar, fish sauce and paprika. Scrape noodles to one side of the pan; break in eggs on the empty side and stir eggs until cooked. Quickly cover the eggs with noodles. 4.Add bean sprouts and flip noodles over. Remove pan from heat and place noodles on serving plate. Top with scallions and garnish with lime wedges.


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