Pad Thai

Servings

2 servings

Ingredients

4 ounce Dry rice Pad Thai noodles
1 tablespoon Fish sauce
5 tablespoons Oyster sauce
3 tablespoons White wine vinegar
2 tablespoons Sugar
1 tablespoon Paprika
1/2 Lime, juiced
1 tablespoon Vegetable oil
3 Large eggs scrambled
1 tablespoon Vegetable oil
10 Jumbo shrimp
1/4 cup Fresh bean sprouts
2 tablespoons Chopped green onion
2 tablespoons Crushed peanuts

Directions

Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft but firm.  In a small bowl combine the fish sauce, oyster sauce, vinegar, sugar, paprika and lime juice set aside for later use.  Heat and season the wok with one tablespoon of oil. Add the eggs to the wok constantly moving them around until they are cooked, about 30 seconds.  Remove and hold for later use.  Place the wok over high heat, add one tablespoon of oil then the shrimp and sautee for about 90 seconds. Add the noodles and stir for about a minute. Begin adding your sauce mixture.  You may not need it all so taste it as you go. Mix the noodles in with the sauce until the noodles soften about 2 minutes. Add in the bean sprouts, cooked eggs and mix them in. Divide the Pad Thai between two bowls.  Garnish with the green onions and peanuts then serve.  Enjoy!You can also watch me make this dish on my cooking show @  http://www.cheftomm.com/thai-food-sampler/