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  Pad Thai

12 oz thin rice noodles
3 Tbs peanut or vegetable oil
3 to 4 cloves garlic, finely chopped
1 cup peeled shrimp, roughly chopped
2 eggs, lightly beaten
3 Tbs fish sauce*
1 Tbs sugar
1 to 2 cups mung bean sprouts
2 scallions, green and white parts, cut into 1-inch pieces
1/4 to 1/2 cup roasted salted peanuts, finely chopped
Crushed red pepper flakes, to taste
Chopped fresh cilantro
2 - 3 limes, cut into wedges

*Available in finer supermarkets and Asian specialty shops.

Soak the noodles in enough water to cover generously for 1 hour. Drain thoroughly and toss with half the oil. Heat the remaining oil in a wok or large, non-stick skillet over high heat until the oil is almost smoking. Add the garlic and cook for 30 seconds. Add the shrimp and cook 30 seconds. Add the eggs and let sit for 10 to 15 seconds, until they begin to set. Stir to break up any large lumps. Add the fish sauce, sugar, and the drained noodles and stir to combine. Add the bean sprouts and green onion, reserving some of each for garnish, and stir to combine. Transfer to a serving platter. Garnish with the reserved bean sprouts and green onion, chopped peanuts, red pepper flakes, cilantro, and lime wedges.

Yield: 4 to 6 Servings