Pad Thai Revised

• Sauce for table
• Marinate
• 1/2 c rice vinegar
• 2 TB sugar
• 1/2 bird chili or jalepeno sliced thin
• Arrange lettuce leaves or cilantro, thin cucumber slices, and lime wedges around plate.
• Top with chopped peanuts and cilantro
• Soak in hot water for 5 minutes:
• Flat Rice Noodles
• Saute and remove from pan:
• Shrimp that has been tossed in 1 TB sugar
• oil
• Saute:
• Garlic 3 large cloves
• White parts of green onion
• Oil
• Add:
• Noodles-drained
• Bean Sprouts or red peppers
• Add following seasoning:
• 1 heaping TB tamarind pulp dissolved in 2-3TB water and strained (did not have) or
• substitute 1 Tb rice wine vinegar
• 1 Tb soy (more)
• 1Tb fish sauce (more)
• 2 TB fresh lime juice (more)
• Stir fry all together except thw beginning sauce which is served as a salad over the top or side.

1. I added the cucumber and cilentro to marinade and ate as topping/salad over pad thai.
2. 1st time soaked noodles 18 minutes--too long. Got too soft when stir frying. 8 minutes too long too.
3. 1st time added shrimp to garlic and red pepper and it did not brown. Do shrimp separate! After veggies.
4. Still really good!!!

marinate, rice vinegar, tb sugar, bird chili, arrange lettuce, peanuts, water, noodles, shrimp, oil, garlic, green onion, oil, noodles, sprouts, following seasoning, tb tamarind, substitute, soy, fish sauce, lime juice

Taken from www.epicurious.com/recipes/member/views/pad-thai-revised-52805571 (may not work)