Pad Thai

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             FOOD FUNNY
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My friend Vicki Marrin writes, "A little quote from the TV show 'Cheers'
which you might like to use under Food Funnies."

Well you see, Norm, it's like this. A herd of buffalo can only move as
fast as the slowest buffalo. And when the herd is hunted, it is the
slowest and weakest ones at the back that are killed first. This natural
selection is good for the herd as a whole, because the general speed and
health of the whole group keeps improving by the regular killing of the
weakest members. In much the same way, the human brain can only operate
as fast as the slowest brain cells. Now, as we know, excessive intake of
alcohol kills brain cells. But naturally, it attacks the slowest and
weakest brain cells first. In this way, regular consumption of beer
eliminates the weaker brain cells, making the brain a faster and more
efficient machine. And that, Norm, is why you always feel smarter after a few beers.

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             TODAY'S RECIPE
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This is probably the most popular dish in Thai restaurants around the
world. Some versions call for some rather exotic ingredients, but here I
present a version with ingredients that should be available almost everywhere.

Pad Thai

12 oz (325 g) thin rice noodles
3 Tbs (45 ml) peanut or vegetable oil
3 - 4 cloves garlic, finely chopped
1 cup (250 ml) peeled shrimp, roughly chopped
2 eggs, lightly beaten
3 Tbs (45 ml) fish sauce*
1 Tbs (15 ml) sugar
1 - 2 cups (250 - 500 ml) mung bean sprouts
2 scallions (spring onions, green and white parts, cut into 1-inch (2 cm) pieces
1/4 - 1/2 cup (60 - 125 ml) roasted salted peanuts, finely chopped
Crushed red pepper flakes, to taste
Chopped fresh cilantro (coriander)
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.
Serves 4 to 6.
Received on Wed Jun 10 07:13:25 2009