Pad Thai

Yield: 2-3 servings

half of a lime
1 egg
4 t fish sauce
3 cl garlic, minced
1/2 t ground dried chili pepper (or paprika if you can't find this)
pepper
1 shallot, minced
2 T brown sugar
2 T tamarind
half a pkg Thai rice noodles
2 T vegetable oil
1/4lb shrimp
2 T crushed peanuts
1 1/3 C bean sprouts

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot and garlic and stir them until they start to brown.

The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.

Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.

Add shrimp and stir. Add bean sprouts. Stir a few more times. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top. (optional)

As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.